Just a few ingredients are needed for this quick, savory Cumin Scented Rice. And believe me, you are going to love it. Cumin seeds are simmered quickly in butter, then you add your rice like you would for a pilaf and saute for a minute or two. All you need now are water, salt and 15 minutes!
Cumin seeds are used often in Indian cooking, and this rice dish is definitely influenced by that cuisine. I serve it with the oh-so-good Spiced Lentils with Fresh Spinach and Ginger and they are a match made in heaven. This rice is a great side for other meals too. Some ideas would be grilled chicken and veggie kabobs, pork roast or carnitas would all be great with Cumin Scented Rice. Or keep it vegetarian and serve with a cucumber and tomato salad for a simple lunch.
- 2 tablespoons of butter
- 2 teaspoons of cumin seeds
- 1½ cups long grain white rice, preferably basmati
- 3 cups of water
- 2 teaspoons Kosher salt, divided
- ½ teaspoon of freshly ground pepper (optional)
- Melt the butter in a large, high sided pan. Once melted and hot (but not smoking!), add the cumin seeds and stir quickly. The cumin may start popping - this is okay, just stir for about 30 seconds, being careful not to burn the seeds.
- Add the rice to the pan and stir to coat in the butter. Stir for 2-3 minutes, then add the water and 1 teaspoon of the Kosher salt. Bring to a boil, then reduce heat to low, cover and let simmer for 15 minutes.
- If there is a little more liquid for the rice to absorb, turn off the heat and let sit covered for 10 minutes. Uncover, sprinkle on the remaining teaspoon of Kosher salt (and add ground black pepper if you like), fluff with a fork to combine, and serve!