A simple Cumin Rice that pairs up well with a variety of meats. This recipe makes two types, White & Yellow. White Cumin Rice uses Cumin Seeds instead of ground, although ground can be used too. While Yellow Cumin Rice, has the addition of Turmeric, coloring the Rice Yellow and adding depth of Flavor. The amount of Cumin used is entirely preferential. Ranging from a moderate Flavor as in this recipe to a very bold in your face Flavor, with more added.
The Rice can also be toasted in both versions and finished either stove top or in a Rice Cooker. Even a play on Flavors with the use of both Cumin & Kala Jeera, which is used in the Kala Jeera Rice recipe. Optionally, use Cumin Seeds and Toast them or not before throwing everything together.
Cumin Rice Ingredients
Made with Rice, Broth or Water, Butter (Ghee or Neutral Oil), Onion & Garlic, Seasoning (Salt & Pepper, Cumin). The Yellow version has the addition of Turmeric and omits the Onion & Garlic. Although Onion or Garlic powder can be added in for the Yellow Cumin Rice, if you want.
Rice
Any long grain rice can be used, such as Basmati or American White Rice.
Broth
Use 2 tsp Chicken Broth Powder, or exchange with 1 Maggi Chicken Bouillon Cube or 1 pack of Magic Sarap. Vegetable Broth can also be used. In White Cumin Rice, this can be omitted or included.
Butter
Use Butter, if not Toasting the Rice. Else, use Ghee or other Neutral Oils for Toasting the Rice. If serving with Meat, use Rendered Fat. You can toast briefly with Butter, just be careful to not burn the Butter, and only toast for a minute or so.
Onion & Garlic
With White Cumin Rice, use 1 sliced Onion and 3 minced Garlic cloves. With Yellow Rice, they are omitted or Onion & Garlic powder or dehydrated minced can be used, but are optional. Usually I just omit these with Yellow Cumin Rice.
Indian Salt & Pepper Blend
The Indian Salt & Pepper blend takes the regular Salt & Pepper blend of Sea Salt, Black Pepper, and White Pepper, replacing the White Pepper with ground Lindi Pepper. Lindi Pepper contains a complexity of flavors much like a Garam Masala. Either the regular Salt & Pepper with the White Pepper or the Indian Style with Lindi Pepper can be used.
Indian Salt & Pepper blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper or ground Lindi Pepper for the Indian Salt & Pepper blend
Lindi Pepper
Lindi Pepper is an Indian Long Pepper that taste like Black Pepper. But has much more complex notes, much like a Garam Masala.
Cumin Rice Seasoning
The Seasoning is the blend of Salt & Pepper, Cumin (whole seeds or ground) with the Broth Powder. Turmeric is added for Yellow Cumin Rice. If including the Onion & Garlic, use either dehydrated minced or powdered form at the same amount as the Turmeric (1/2 tsp per 1 Cup of Rice).
If using Cumin Seeds and for a stronger Cumin Taste, you can double the amount of Cumin.
Cumin Rice Seasoning
- 1 tsp Indian Salt & Pepper Blend
- 1/2 tsp ground Cumin
- 2 tsp of Broth powder
Add 1/2 tsp Turmeric for Yellow Color.
White Cumin Rice
The use of Whole seeds will help to keep the Rice a Whiter color. While the use of ground will color it a bit brown. If using whole seeds, use 1 tsp instead of 1/2 tsp of ground. Use either Water for a light version, or Broth Powder for more depth of flavor.
White Cumin Rice
With ground Cumin, sliced Onions & minced Garlic added, done Stove top.
Yellow Cumin Rice
Use Broth Powder and the addition of Turmeric for a Yellow Cumin Rice. Both of these assist in creating a beautiful Yellow colored Rice with depth of Flavor.
Cumin Turmeric Rice
Toasted with just the seasoning and Broth Powder. No Onion or Garlic, and finished stove top.
Toasted Cumin Rice
Toasts the Rice in Ghee or Neutral Oil over medium heat for about 10 minutes. Don’t use Butter for toasting, as this will burn up, you’ll need a high smoke point fat. This browns the Rice and creates a Toasted Flavor. Cumin seeds can be added to the Rice to toast just a few seconds, along with Onions & Garlic if adding, just before adding in the liquids. Finish the Rice on the stove or empty into a Rice cooker to finish cooking.
Toasted Rice
Basmati Rice with Oil toasted over medium heat for about 10 minutes, with frequent mixing.
Toasted White Cumin Rice
With just Water, Seasoning, Onion & Garlic cooked stove top.
Stove Top Rice
Rice on the Stove top is pretty straight forward and there is no need to wash the Rice. Add the Fat & Rice to toast. Anywhere from 5 to 10 minutes over medium heat. Add the Vegetables if using to cook just a few seconds, before adding the Liquids & Seasoning to bring to a boil. Reduce the heat to medium low, cover, and cook for 20 minutes. After 20 minutes, shut the heat off, but leave the Rice on the Burner for an additional 10 minutes, still covered.
Rice Cooker Rice
Wash and strain the Rice to empty into the Rice Cooker. Then add the remaining ingredients, mix and cook on the Basic White Rice setting. You can also choose to toast the Rice in a high smoke point Fat and add the liquids to empty into the Rice Cooker and finish cooking on the basic white Rice setting. This is especially useful when using Bouillon Cubes, in order to ensure they are completely dissolved.
Cumin Fried Rice
Leftover Rice can be refrigerated for a day or so. To reheat, place a Wok over max heat and wait until it starts to smoke. Add the Rice and keep it moving to heat through. There is no need to add in additional Fat since the Rice already contains sufficient amounts. Just keep tossing until heated through, just a few minutes, and serve.
Rice to Water Ratio
The Rice to Water ratio does indeed vary even among the same type of Rice with different brands. The only real way to fine tune the ratio is to cook it and then make adjustments in order to get perfectly tender Rice. Each grain of Rice should remain intact with a smooth exterior and have a chew to it.
Too much water and the Rice exterior breaks down. Too little and the Rice is too firm. In general, 1 Cup of Rice to 1 1/2 C of Water is a good starting point or to fine tune it, start with;
- 1 1/3 C of water per 1 Cup of Long Grain Rice or less
- 1 1/4 C of water per 1 Cup of Medium Grain Rice or less
- 1:1 for Short Grain Rice
- And as low as 1 Cup of Water across the board, regardless of Rice type or a 1:1 ratio. Depending on how firm or tender you want the final Rice to be and the cook method.
Your cook method will also influence this. I find stove top you’re pretty good at 1 Cup of Rice with 1 1/2 C of Water. In the Rice Cooker, you can use a bit less Water. Again, this all comes down to fine-tuning for the particular Rice you’re using.
Halal White Sauce for Rice
The Halal White Sauce is an excellent sauce that is served over Yellow Cumin Rice. It is based off of the Pepper Zing Mayo with a bit of water added to adjust the consistency. So that it can be placed into a squeeze bottle and drizzled over the Rice, just like the Halal Guys.
Rice Bowl
The Yellow Cumin Rice is a fantastic rice dish for a Chicken & Rice bowl. This one is made with Yellow Cumin Rice, Seven Spice Chicken, diced Onions, Tomatoes and Cucumbers, with chopped Lettuce and White Halal Sauce drizzled over top.
Equipment
- 1 Skillet or Rice cooker
- 2 Small bowls
Ingredients
- 1 C Basmati Rice
- 1 1/2 C Water
- 2 Tbl Butter
Seasoning
- 2 tsp Broth Powder - or 1 bouillon cube
- 1 tsp Salt & Pepper Blend
- 1/2 tsp Ground Cumin & Turmeric - see notes for variations
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper - or Ground Lindi Pepper for Indian style
Instructions
- Combine the Salt & Pepper blend together. Combine the seasoning into another small bowl and set aside until needed.
- Add the Butter & Rice to the Skillet over Max Heat to cook briefly, just a minute or so (1-2 min). Add in the Water & Seasoning. Optionally use Ghee or other neutral or rendered fat to Toast the Rice over medium heat for about 10 minutes or until browned, mixing often. If using a bouillon cube, ensure that it is completely dissolved and mixed in.
- Cover with a lid and reduce the heat to medium low, closer to low. Leave to cook for 20 minutes.
- After 20 minutes, shut the heat off, but leave the Rice on the burner, still covered, for an additional 10 minutes to rest. Uncover and Fluff the Rice to serve.