Lemon Rice

This delicious rice is from Madhur Jaffrey's World Vegetarian cookbook. It is a nice variation to plain rice, and can be served with almost anything.

2 cups basmati rice
1 teaspoon salt
2 tablespoons peanut or canola oil
1 teaspoon whole brown mustard seeds
15 fresh curry leaves (basil leaves are an interesting substitute)
2 to 3 teaspoons fresh lemon juice (try 2 first then taste)
2 teaspoons finely grated lemon rind

Wash the rice in several changes of water. Drain thoroughly. Combine the rice, salt, and 3 cups of water in a medium pot and bring to a boil. Cover tightly, turn the heat down to very low, and cook for 25 minutes.

Put the oil in a large frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves. Stir once and then empty the contents of the frying pan over the rice. Add the lemon juice and rind. Mix gently with a fork or slotted spoon. Mix once again when emptying into a serving dish.