Cumin rice

I had not heard of cumin rice until I started to add recipes to the Mauritian recipe section. It's quite unusual and very nice. The cooking method makes for a more creamy textured rice and the cumin flavour is pleasant but not overpowering.

Cumin rice

Servings:	Serves 2
Calories per serving:	315
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Makes a nice change 4.6/5 Very odd idea, but it works very well. Paul R Smith

Place a cloth between the pan and the lid

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 cup of basmati rice
• 2 tablespoons of vegetable oil or ghee
• 1 large onion, peeled and finely chopped
• 2 teaspoons of white cumin seeds
• Boiling water or vegetable stock
• Chopped coriander leaves to garnish

Mise en place

• Rinse the rice in a sieve under cold running water, stirring with your hands until the water runs clear. Drain well

Method

1. Cook the rice in lots of boiling water until the rice is soft on the outside but still has a tiny bite to it. About 5 minutes
2. Remove from the heat and drain in a sieve
3. Meanwhile, add the ghee and onions to a large pan and sauté until they just turn brown.
4. Stir in the cumin seeds.
5. Once they start to pop, stir in the rice.
6. Add half a cup of boiling water or vegetable stock, cover with a lid, placing a cloth between the pan and the lid being careful not to catch it alight!
7. Simmer gently for a further 5 minutes then remove from the heat and let it stand for 7 to 10 minutes so all of the water is absorbed. Don't stir or mix it at all during this process.

Serving suggestions

Serve garnished with chopped coriander leaves

Variations

Add a small pinch of black cumin seeds as well as the white cumin seeds.

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