Simple basmati rice, like in the restaurants!

Recipe Summary

cook:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

Nutrition Facts

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
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(100)

Most helpful critical review

Rating: 3 stars
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
(94)
106 Ratings
  • 5 star values: 55
  • 4 star values: 33
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
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
(100)
Rating: 3 stars
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
(94)
Rating: 5 stars
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
(83)
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Rating: 5 stars
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
(53)
Rating: 4 stars
08/06/2003
Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen. Read More
(33)
Rating: 3 stars
05/19/2006
Nice and simple but use GROUND cumin seed since the whole seed won't provide much flavor by itself. Read More
(31)
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Rating: 4 stars
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
(22)
Rating: 5 stars
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
(22)
Rating: 5 stars
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
(15)
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