This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.

    Advertisement
  • Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

Cook's Notes:

You can use any kind of oil that you'd like.

I use more water to drain the starch from the rice. Add 1 cup of water instead of 2 cups if you would like to retain the starch in the rice. Let cook for 10 minutes until the water evaporates. You can use the water from rice as broth as well.

Nutrition Facts

232 calories; protein 3.5g 7% DV; carbohydrates 37.4g 12% DV; fat 7.3g 11% DV; cholesterolmg; sodium 46.5mg 2% DV. Full Nutrition