Basmati Rice

Name: Basmati Rice
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 ¾ cups water; 1 cup basmati rice; ¼ cup frozen green peas; 1 teaspoon cumin seeds

Rating: 4.29 stars

106 Ratings
73 Reviews
11 Photos

Simple basmati rice, like in the restaurants!

By Kristine Weatherly

Gallery

Recipe Summary

cook:

20 mins

total:

20 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Directions

Step 1

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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Step 2

When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts

Per Serving:

175 calories; protein 4.1g 8% DV; carbohydrates 38.3g 12% DV; fat 0.7g 1% DV; cholesterol 0mg; sodium 14.6mg 1% DV. Full Nutrition

Reviews (73)

Most helpful positive review

MUSIC_MINX

03/16/2006

Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice. Read More

Helpful

(100)

Most helpful critical review

Leah

12/05/2007

I find that it helps to soak the rice in a bowl of water first. Also, when cooking the rice (I usually just use my rice cooker), I like to add a cinnamon stick, 2 cloves, and a couple anise seeds to give it a more traditional flavor and great aroma! Read More

Helpful

(94)

106 Ratings

5 star values: 55
4 star values: 33
3 star values: 14
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MUSIC_MINX

03/16/2006

Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice. Read More

Helpful

(100)

Leah

12/05/2007

Helpful

(94)

Jan Mowbray

05/21/2003

Needs salt. Followed recipe exactly thinking the cumin must eliminate need for salt: not! I've given the recipe 5 stars anyway for ease looks and the way it WILL taste next time when I cook it with salt added. Read More

Helpful

(83)

greenmonkey8

08/21/2009

Excellent excellent recipe. I didn't have cumin seeds so I used a 1/2 teaspoon of cumin powder. I also used chicken broth in place of the water. It was the most delicious and savory rice I've ever had!! I served it with chicken and veggie kabobs. It turned out well like a restaurant dish! Thank you for this recipe!! Read More

Helpful

(53)

Broken Shadow Hermitage

08/06/2003

Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen. Read More

Helpful

(33)

HeyBeckyJ

05/19/2006

Nice and simple but use GROUND cumin seed since the whole seed won't provide much flavor by itself. Read More

Helpful

(31)

~TxCin~ILove2Ck

07/27/2008

Very nice rice. We all enjoyed the flavor of this. I added 1/2 tsp. salt. I'll use this one again. This is a dry rice and really is better with a saucy dish like curry. Thanks Kristine this went really great with our chicken tonight. Read More

Helpful

(22)

LCURT

09/29/2006

Wow how easy can it get?! I made the rice in my rice cooker as usual and then added the cumin seeds (not ground) and frozen peas when it was done. Closed the lid and let it mesh together for a few minutes and the peas were cooked and rice flavorful. Read More

Helpful

(22)

Doug

11/24/2006

Chopped some cilantro into it after taking it off the heat. Wonderful base for the chick-pea curry or mango pickle (from a jar). We triple the batch and freeze for quick lunches. Read More

Helpful

(15)

More Reviews

Reviews for: Photos of Basmati Rice

1 of 73

All Reviews

Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice.

Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen.

Nice and simple but use GROUND cumin seed since the whole seed won't provide much flavor by itself.

Chopped some cilantro into it after taking it off the heat. Wonderful base for the chick-pea curry or mango pickle (from a jar). We triple the batch and freeze for quick lunches.