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
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.