Prep 5 mins
Cook 15 mins
This recipe was taken from All Recipes. Variations you can do this recipe after adding the cumin seeds add: hing, ginger, whole peppercorn, ginger, cloves, or even a cinnamon stick.
- Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
- Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
I wanted to work with cumin seeds, and this recipe was an amazing first experience. I made two servings at once, and I think I could have used a little bit more cumin than the recipe calls for. Easy, and unique recipe! Thank you for making my rice interesting.