Best Lemon Lime Rice Recipes

LEMON (OR LIME) RICE KRISPIES TREATS

Steps:

• Put a peice of parchment or wax paper into the bottom of a 13x9 inch pan.
• Add margarine to a medium saucepan on low, but make sure that the margarine isn't melting too fast.
• Use a microplane or zester to zest both lemons (or all 3 limes). Make sure to get all the zest off of the lemons.
• Catching the seeds in your hands, squeeze the juice of one lemon (or 1 1/2 limes) into the butter and zest.
• Add the 10 oz. bag of marshmallows and stir continuously. It will take a while for the marshmallows to melt but don't turn the heat up too high or the marshmallows will burn.
• Add in a few drops of yellow food coloring. Green food coloring is best for lime flavor.
• Once the marshmallows have completely melted, gently stir them into the cereal and make sure to get them evenly coated.
• Spread them out into the pan and when they have cooled, it's time to eat!

LEMON-LIME RICE

Steps:

• Cook rice for 5 minutes in a saucepan with briskly boiling water and butter, stirring once. Cover the pan, turn the heat off, but leave the pan on the burner undisturbed for 15-20 minutes.
• After the rice has absorbed the liquid and is light and fluffy, add the selected herb (or herbs), lemon peel, lime peel, salt, and lime juice. Stir well.
• Serve warm.

LEMON OR LIME RICE WITH FENUGREEK (METHI)

Steps:

• In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
• Powder in a coffee grinder and set aside.
• In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
• Heat over high heat until the mustard seeds start to pop.
• Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
• Reduce heat to very low.
• Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
• In batches add the rice and salt as needed, blending well with each addition.
• When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
• Garnish with the peanuts and the cilantro.

LEMON-LIME RICE

Steps:

• 1. Cook rice for 5 minutes in a saucepan with briskly boiling water and butter, stirring once. Cover the pan, turn the heat off, but leave the pan on the burner undisturbed for 15-20 minutes.
• 2. After the rice has absorbed the liquid and is light and fluffy, add the selected herb (or herbs), lemon zest, lime zest, salt, and lime juice. Stir well.
• 3. Serve warm.

LEMON LIME RICE

Steps:

• Cook rice per pkg. directions.
• Add zests of lemon and lime. Add butter. Add parsley, and salt and pepper to taste. If you like more spice, try a few shakes of red pepper flakes, or ground red pepper.
• Mix all ingredients together.