Cumin Rice

Make this rice instead of plain old boiled rice. Takes the same time and is much tastier. Glossy and speckled with cumin seeds (jeera). It goes with everything. Not as heavy as pilau, but more interesting than plain rice. This is enough for 2-3 people. Increase the amounts for more servings but always remember to use 2 parts water to 1 part rice.

* 150g Basmati white rice

* 1 tbsp olive oil

* 1 tsp cumin seeds

* generous pinch of salt

* 300 ml boiling water

Wash the rice in cold running water. Spend some time doing this – it will make your rice more fluffy. Set aside to drain.

On a medium heat, heat the olive oil, then add the cumin seeds until they sizzle. Be careful not to burn them – or the rice will taste bitter. It should take no more than 30 seconds. Add the rice and the salt and mix well so that the cumin seeds coat the rice.

Add the water and mix. Cover and simmer on a low heat for around 10 minutes, stirring once during that time to distribute the cumin seeds. After you turn off the heat, leave the rice steaming in the pot for a few minutes to finish cooking.


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