Turmeric lemon rice

March 30, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine


  • 1 cup long-grain rice
  • Half a tablespoon of butter
  • Half a teaspoon of mustard seeds
  • One jalapeño
  • One-fourth cup chopped cashews
  • 6 Curry leaves
  • Half a teaspoon of turmeric powder
  • Zest of one Lemon
  • 3/4 teaspoon salt
  • Juice of half of a lemon
  • Two cups of water


  • Rinse rice and soak for 20 minutes. Drain and allow to dry for 30 mins.
  • Keep butter in a pot, add mustard seeds and sautee for 1 minute.
  • Add chopped jalapeno cashews, and Curry leaves roast until they are golden brown.
  • Add rice to pot and roast for three minutes. Add turmeric powder lemon zest salt and roast for two more mins. Add water mix well and bring to a boil.
  • Once the water comes to a boil, reduce heat to simmer cover and cook for seven to ten minutes or until liquid is absorbed.
  • Mix in lemon juice and serve hot.