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.
Servings: 4 portions
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.
Notes
Toasted Cumin Rice: Add Ghee or Neutral Oil and Rice to the Skillet set over medium heat and cook for about 10 minutes, mixing often while browning the Rice. Then add in the remaining ingredients, bringing to a boil. Proceed with the recipe, covering with a lid and simmering for 20 minutes on medium low heat. Use Ghee or other Neutral or rendered Fats, as Butter will burn.
The use of Cumin Seeds can also be used and thrown in to be toasted just a few seconds, before adding the liquid & Seasoning.
White Cumin Rice: Use 1 tsp of Cumin Seeds instead of 1/2 tsp of ground Cumin. Omit the Turmeric and optionally the Broth powder. Include 1 sliced Onion and 3 minced Garlic cloves. Add the Onions and Garlic to soften just before adding in the seasoning and water.
Rice Cooker Yellow Cumin Rice: Wash and rinse the rice well. Add all the ingredients into the Rice Cooker. Cook on the basic White Rice setting. If using a bouillon cube, heat it over max heat with the water until dissolved and add it to the rice cooker.