Jasmine Rice with Shallots, Cumin and Red Pepper
"This came from the Chicago Tribune's Best of cook book. It's a wonderful side dish, full of flavor."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 cup jasmine rice
- 1 (16 ounce) can chicken broth
- 3 large shallots, cut and separated into rings
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon rice wine vinegar
- 1⁄4 teaspoon salt
directions
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the cumin and red pepper.
- Then cook the shallots until soft- 2-3 minutes.
- Remove shallots and set aside.
- Add rice and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Remove from heat and let sit for 5 minutes.
- Stir in shallots, vinegar and salt and serve.
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Reviews
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I thoroughly enjoyed this. I served it with breaded chicken in a garlicky honey sauce. I followed the recipe as written, which I believe is the only way to give a fair review. I'll definitely make this again. -
This was good! I think I loved it even more the next day for lunch with some sriracha sauce on top of it. Nonetheless, the cooking instructed were right on and it was flavorful. I did not find it spicy but we're used to heat. Leftovers are great. Would make again. -
It was spicy! A bit much for the kids and I, but my hubby, (the resident spicy critic), gave it five stars. I didn't have any shallots, so I used onion and garlic, and I accidentally put the rice and broth mixture over the onions instead of removing them. It still worked out okay and have good color. -
This rice was delicious. I doubled the red pepper flakes and used red chile pepper flakes which makde it quite spicy. It was a lovely compliment to the meal I served and my guests raved about it. -
The flavor of this recipe was very good. But the texture was a very gummy rice. Next time I will stick to my recipe of cooking jasmine rise and add the sauteed shallots and cumin to it.
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Tweaks
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I have been wanting to have jasmine rice since the last one whole year but it costs me way too much to buy it in Oman and so I just kept putting it off. Finally, today here in Orlando, Florida, I decided to make this dish and did do it! I bought jasmine rice for the first time ever in my life today at Publix and gave this recipe a shot. Guess what - we just finished our dinner and this rice went so well that we finished it ALL{the pot is clean!}. I did tweak this recipe a bit though. I used 2 cubes of Maggi vegetable broth with onions{which I'd got with me from Muscat, Oman} and an additional cup of water to cook the rice. I substituted the ground cumin with whole cumin seeds{2 tsps} and the red pepper flakes with 1/4 tsp. of red chilli powder. Also, I used 1/4 tsp. of turmeric powder to impart a little colour to this dish. It didn't really help in imparting the yellow colour{because the dish got the colour of the broth-lightly brown}, but all the same, we use alot of turmeric in Indian cooking, so I'll stick with using it next time as well. Instead of 3 large shallots, I used just one medium-sized yellow onion because that was what I had on hand. I did not use any rice wine vinegar and any salt. The broth already contains salt and that was perfect as it was, so this dish didn't really need any extra salt in my opinion. I had dried oregano on hand{thanks to Auntie Kitty- Chef Peppermintkitty's RAK present pkg} and so I used 2 tsps. of that in step 6 of the recipe. This rice smelt heavenly while cooking{and cooked in half the time that Basmati rice takes to cook} and I just couldn't wait to try my first ever spoon of jasmine rice! It tasted amazing when I had it hot right off the stove. I liked this rice on its own, but since I'd cooked my Toor ki dal{recipe# 76908}, I served this rice with the dal and some fat-free plain yogurt on the side. It went fantastically well and my dad and brother simply "LOVED" every single morsel of this dish:) Thank you so very much for posting this and for giving me my first ever jasmine rice creation to share and enjoy digging into;)!
RECIPE SUBMITTED BY
HappyMommy1422
Mandeville, Louisiana
