Easy Jeera / Cumin Rice

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Close up on jeera rice with cloves cinnamon and bay leaf

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Cumin rice, simple to make in one pot, is a delicious and tasty accompaniment to a curry. This no fuss jeera rice is ready in about 20 minutes

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time12

Resting Time5

Total Time21

Ingredients

2 tbsp ghee - or butter & oil
1 tsp cumin seeds
5 cardamon pods
5 cloves
200 g white basmati rice
480 ml vegetable stock or broth
small piece cinnamon stick - about 2"
1 bay leaf
1 knob butter - optional, to finish

Metric - USA Cups

Instructions

Toast the spices - Melt the ghee, or oil and butter, in a frying pan or casserole that has a well fitting lid. Any pan that is 8″-10″ will work well.
Crack the cardamom pods under the jar or with the side of the knife. Add them along with the rest of the spices and fry over a medium heat for a few minutes, stirring all the time, until they are fragrant. Take care as they can burn very quickly.
While you are doing this boil the kettle to make stock.
2 tbsp ghee, 1 tsp cumin seeds, 5 cardamon pods, 5 cloves, small piece cinnamon stick, 1 bay leaf
Add the rice - and stir in until it is coated with the melted ghee / butter and oil. While you are doing this make the hot stock.
200 g white basmati rice
Cook the rice - Add the stock (it should quickly bubble), turning the heat down as far as it will go.
Depending on your stove top you may need to use a diffuser to reduce the heat further. The liquid should be barely simmering.
480 ml vegetable stock or broth
Allow to rest - When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Allow to stand for up to 15 minutes before serving. Taste and season as needed.
For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.
1 knob butter

Notes

Storage
This recipe makes about 4 portions. Providing you chill or freeze it as soon as it has cooled it is absolutely fine to reheat cooked rice.

Fridge – You can store your cumin rice in the fridge but as always, you should treat cooked rice with care.

Make sure the rice is cool, and then transfer to the fridge for no more than 48 hours. Reheat thoroughly before serving. I usually do this in the microwave. Do not return to the fridge and reheat a second time.

Freezer – Freeze your jeera rice in an airtight container (I find those plastic takeaway trays are perfect) to store for up to 3 months. Defrost in the fridge overnight before reheating, or microwave from frozen.

Tips and Tricks

Make brown jeera rice by using brown basmati rice and increasing the cooking time to 40 minutes.

I have never soaked or rinsed rice and have never had a problem with it sticking, and I don’t believe that that a good brand needs rinsing. If you do rinse the rice, then reduce the amount of stock by 2 tbs.

This recipe uses more liquid than if you had cold ingredients in a cold pan.

I make my rice in a solid heavy pan. A sturdy pan heats evenly and will prevent hot spots and burning.

Use a pan with a well fitting lid. If the lid doesn't fit properly then some steam will escape and you might end up with dry rice. If the lid isn't tight add a extra spoonful of water.

Cook on the lowest heat. If necessary, use a stove top heat diffuser or simmer ring to keep the heat low and even. These cost a few pounds or dollars and will last a lifetime.

Use basmati rice – it really does taste different from other long grain rice. And do not be tempted to use easy cook rice.
Don’t be tempted to lift the lid on your rice before it is cooked.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.