You know how I love my rice. It’s the perfect, inexpensive, blank canvas for any meal. I’ve been stuck on my favorite yellow jasmine rice for years, but sometimes I want my rice to be a little more subtle. That’s where cumin rice comes in. This is not a traditional jeera rice recipe, but rather my “what works for me” version of jeera. I always keep jasmine rice in my cabinet, so I used that instead of basmati, and I loooove butter with rice, so I used that in place of cooking oil or ghee. If you want to make this recipe vegan, you can just swap out the butter for your favorite cooking oil.
If you’ve never had cumin seeds this recipe might be a bit foreign to you. They have a uniquely earthy and slightly peppery taste that is hard to describe. To me they taste distinctly different than ground cumin. I like them so much, though, that I can just crunch down on them like snack. If you’re new to cumin seeds or want a slightly more subtle flavor, start with one or one and a half teaspoons of cumin seeds instead of two teaspoons.
Where can you get cumin seeds? They’re likely to be very expensive in major grocery stores because they’re not a common ingredient used in American cooking. I got mine from Whole Foods in the bulk spices section, which is nice because I was able to buy a tablespoon or so at a time. If you have any international markets in your area, especially those specializing in Indian food, you can probably find them there for a steal. I hope you can get your hands on some because they’re SO good!
I garnished with green onion just to add color to the photo.
- 1 Tbsp butter ($0.11)
- 2 tsp cumin seeds ($0.30)
- 1.5 cups long grain jasmine rice ($0.72)
- 1 clove garlic ($0.08)
- 1/2 tsp salt ($0.02)
- 3 cups water ($0.00)
- Add the butter and cumin seeds to a medium sauce pot. Sauté the cumin seeds in the butter over medium-low heat for 1-2 minutes, or just until the butter starts to turn golden brown. Do not let the butter burn.
- Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
- Mince the garlic and add it to the pot along with the salt and water, and stir to combine. Place a lid on the pot, turn the heat up to high, and let the liquid come up to a boil.
- Once it reaches a boil, turn the heat down to low and let it simmer (with lid) for 15 minutes. After 15 minutes, turn off the heat and let it sit undisturbed for 10 more minutes before lifting the lid.
- After resting for 10 minutes, remove the lid, fluff with a fork, and serve.
Step by Step Photos
This is what cumin seeds look like. As I mentioned in the intro, I bought a small amount from the bulk spices section of Whole Foods. This is really convenient for me, since I probably won’t use them often. You’ll only need about 2 tsp for this recipe. …If you have extra, they’re quite good to snack on IMHO!
Add one tablespoon butter to a medium sauce pot with 2 tsp of cumin seeds (or you can do 1.5 tsp if you want to go light). Sauté the cumin seeds in the butter over medium-low heat for 1-2 minutes, or just until the butter starts to turn golden brown. Do not let the butter burn. Letting it get slightly golden adds to the nutty flavor of the dish.
Once the butter is golden brown, add 1.5 cups uncooked long grain jasmine rice and continue to stir and cook for 2-3 minutes more. This toasts the rice and intensifies the flavor. After toasting the rice, add 1 clove minced garlic and 1/2 tsp salt. Finally, add 3 cups water and stir to combine.
Place a lid on the pot and turn the heat up to high. Let the pot come to a boil, then turn the heat down to low. Let it simmer on low (with the lid) for 15 minutes, then turn off the heat and let it sit undisturbed for 10 more minutes. After 10 minutes, lift the lid and it will look like this.
Then just fluff it with a fork and it’s ready to serve! Yummy. :)
I ate so many forkfuls right out of the pot that I guess I kind of just had cumin rice for lunch. Oops.
And that’s it! :) Super good and goes with a lot of different flavors!