I had not heard of cumin rice until I started to add recipes to the Mauritian recipe section. It's quite unusual and very nice. The cooking method makes for a more creamy textured rice and the cumin flavour is pleasant but not overpowering.
- 1 cup of basmati rice
- 2 tablespoon vegetable oil or ghee
- 1 large onion, peeled and finely chopped
- 2 teaspoons of white cumin seeds
- Boiling water or vegetable stock
- Chopped coriander leaves to garnish
- Rinse the rice in a sieve under cold running water, stirring with your hands until the water runs clear. Drain well
- Cook the rice in lots of boiling water until the rice is soft on the outside but still has a tiny bite to it. About 5 minutes
- Remove from the heat and drain in a sieve
- Meanwhile, add the ghee and onions to a large pan and sauté until they just turn brown.
- Stir in the cumin seeds.
- Once they start to pop, stir in the rice.
- Add half a cup of boiling water or vegetable stock, cover with a lid, placing a cloth between the pan and the lid being careful not to catch it alight!
- Simmer gently for a further 5 minutes then remove from the heat and let it stand for 7 to 10 minutes so all of the water is absorbed. Don't stir or mix it at all during this process.
Serve garnished with chopped coriander leaves