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LFM's Fragrant Cumin Basmati Rice
A wonderful recipe for basmati rice that will perfume your house with a wonderful slightly spicy aroma. My family loves this so much that they will eat it plain!
LFM's Fragrant Cumin Basmati Rice
Makes 6 servings
3 cups basmati rice
4 1/2 cups water
1 tablespoon salt
3 tablespoons extra virgin olive oil (helps grains to remain separate and light during cooking)
3 tablespoons cumin seed
1. Put the rice into a large bowl and pour in cold tap water to cover. Swish the grains with your fingers to release starches and to encourage any husks to float to the surface. Pour off the milky water. Wash two or three times until the water runs clear.
2. Soak the rice briefly (15 minutes to an hour)*. This allows the rice to expand into thin long grains that will not break during cooking. After soaking, drain the rice, saving the soaking water to use as cooking water (this preserves nutrients that seep into the soaking water).
3. Put rice and water in a large sauce pan (a heavy cooking pan with a tight fitting lid is best for distributing the heat evenly), and bring to a boil. Add salt, olive oil, and cumin seeds. Stir a few times with a wooden spoon. Do not over stir, or you’ll break up the grains.
4. Return to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Do not stir or disturb the rice as it cooks. Removing the lid will let the steam escape and the rice will cook unevenly.
5. Remove from heat, stir once, cover again, and let it sit for another 5-10 minutes before serving.
* If you are using a rice cooker to cook your rice: After washing, skip the soaking step and put the rice into your rice cooker. Add the amount of water indicated by the cooker manual for 3 cups of uncooked rice, and then add the salt, olive oil, and cumin seed into the cooker. Cover and turn on the cooker, cooking according to the manufacturer’s instructions.
LFM's Fragrant Cumin Basmati Rice
A wonderful recipe for basmati rice that will perfume your house with a wonderful slightly spicy aroma. My family loves this so much that they will eat it plain!
LFM's Fragrant Cumin Basmati Rice
Makes 6 servings
3 cups basmati rice
4 1/2 cups water
1 tablespoon salt
3 tablespoons extra virgin olive oil (helps grains to remain separate and light during cooking)
3 tablespoons cumin seed
1. Put the rice into a large bowl and pour in cold tap water to cover. Swish the grains with your fingers to release starches and to encourage any husks to float to the surface. Pour off the milky water. Wash two or three times until the water runs clear.
2. Soak the rice briefly (15 minutes to an hour)*. This allows the rice to expand into thin long grains that will not break during cooking. After soaking, drain the rice, saving the soaking water to use as cooking water (this preserves nutrients that seep into the soaking water).
3. Put rice and water in a large sauce pan (a heavy cooking pan with a tight fitting lid is best for distributing the heat evenly), and bring to a boil. Add salt, olive oil, and cumin seeds. Stir a few times with a wooden spoon. Do not over stir, or you’ll break up the grains.
4. Return to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Do not stir or disturb the rice as it cooks. Removing the lid will let the steam escape and the rice will cook unevenly.
5. Remove from heat, stir once, cover again, and let it sit for another 5-10 minutes before serving.
* If you are using a rice cooker to cook your rice: After washing, skip the soaking step and put the rice into your rice cooker. Add the amount of water indicated by the cooker manual for 3 cups of uncooked rice, and then add the salt, olive oil, and cumin seed into the cooker. Cover and turn on the cooker, cooking according to the manufacturer’s instructions.