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Veetee Recipe

Lemon & Lime Rice

Easy4 Servings
With a Zing of fresh citrus flavours, this Lemon & Lime rice is guaranteed to be a hit with the whole family.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 1 tbsp Sunflower oil

  • 1 tsp Mustard seeds

  • 10 Fresh curry leaves

  • 10 Cashew nuts

  • 2 Tbsp Unsalted peanuts

  • 1 Tsp Turmeric powder

  • 60g Frozen sweetcorn, defrosted

  • 1 Lime, juice and zest

  • 1 Lemon, juice and zest

  • 1 Tsp Salt, to taste

  • 1 Tbsp Desiccated coconut, to garnish

What you need to do


  1. Put the rice and double the quantity of water by volume in a heavy saucepan and season with salt. Bring to a boil. Reduce heat, stir and cover. Cook for 10 minutes until done. Reserve.

  2. In a separate pan, heat the oil and fry the mustard seeds until they pop.

  3. Add the curry leaves, cashew nuts and the peanuts. Reduce heat.

  4. When the cashews are slightly brown, add the turmeric.

  5. Take off the fire at once and pour in the lemon and lime juice. Season with salt.

  6. Gently fold the rice and zests into this mixture and serve hot with a sprinkling of coconut.


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Lemon & Lime Rice

Lemon & Lime Rice With a Zing of fresh citrus flavours, this Lemon & Lime rice is guaranteed to be a hit with the whole family.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 1 tbsp Sunflower oil

  • 1 tsp Mustard seeds

  • 10 Fresh curry leaves

  • 10 Cashew nuts

  • 2 Tbsp Unsalted peanuts

  • 1 Tsp Turmeric powder

  • 60g Frozen sweetcorn, defrosted

  • 1 Lime, juice and zest

  • 1 Lemon, juice and zest

  • 1 Tsp Salt, to taste

  • 1 Tbsp Desiccated coconut, to garnish

What you need to do


  1. Put the rice and double the quantity of water by volume in a heavy saucepan and season with salt. Bring to a boil. Reduce heat, stir and cover. Cook for 10 minutes until done. Reserve.

  2. In a separate pan, heat the oil and fry the mustard seeds until they pop.

  3. Add the curry leaves, cashew nuts and the peanuts. Reduce heat.

  4. When the cashews are slightly brown, add the turmeric.

  5. Take off the fire at once and pour in the lemon and lime juice. Season with salt.

  6. Gently fold the rice and zests into this mixture and serve hot with a sprinkling of coconut.