straightforward basmati rice, just like in restaurants!
| Cook Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¾ cups water
- 1 cup basmati rice
- ¼ cup frozen green peas
- 1 teaspoon cumin seeds
Instructions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Reviews
Next time I’ll just use my usual method (water/rice ratio & cook time) for the rice, as it came out super mushy. As others have mentioned this also needs salt and the cumin seeds would be more flavorful if toasted beforehand. Given these tweaks, it could be a 5 star recipe!
Perfect basmati every time. Love the cumin seeds and peas additiond.
This was ok, but bland. Needs more flavour, best served with a saucy dish.
Terrific side dish to go with any meal. Fabulous tasting and quick to put together.
It’s amazing rice recipe. I would add only a bit of water because I burned my rice twice but the taste is wonderful. Thanks
Made by toasting the cumin seeds, added 1 cinnamon stick and a few anise seeds from another reviewer’s suggestion then proceeded with the recipe. Next time, I will do the same thing except I will use a whole star anise pod instead of the seeds for a a bit more flavor.
I cut the cumin seed to 1/2 tsp and added 2 cups water. Perfect! Occasionally we add mixed vegetables instead of peas.
I just used the recipe for the rice because there was no peas in the house
This recipe is spot-on. My only change was to omit the cumin and add a heaping teaspoon of sweet curry powder to the water. The curry added a nice boost of both flavor and color. With or without curry (or cumin), this recipe is a keeper!
This was a really tasty and fast rice dish! I rinsed the rice in cold water first, and then cooked it in chicken broth with 1 tablespoon of margarine in the microwave (the easiest way to cook rice perfectly.) I didn’t have any cumin seed so I used 1/2 teaspoon of ground cumin. I also added a little turmeric for color and flavor and garam masala to intensify the Indian flavor. This recipe was so simple and went great with my garlic and herb chicken breasts. I will definitely make this again!
Used jasmine rice and ground cumin…my husband and I both liked this dish and will be will be making it often.
Next time I will double the rice. Really good; I used both ground and seed cumin for flavor.
Really good. Let’s the flavor of the rice shine through. I added more peas though since 1/4 cup didn’t seem like enough. Also used ground cumin since I didn’t have the seed.
Really Great Recipe! If you saute some onion and cumin seed together then add it to the rice. Yum!!!!
I tried this recipe and followed the directions except I used ground cumin and added frozen peas and carrots…it was a huge hit at my house even with my kids!
Very good and easy recipe.
The flavor of cumin was overpowering and was the only thing I could taste. The rice was bland and lacked flavor. I will not be making this again.
I served this rice with a chickpea curry and it was the perfect addition. I cooked the rice with veggie broth instead of water to give it some more flavor, and I used 1/2 tsp of ground cumin which was all I had on hand. Easy and delicious!
It came out really nice, but a significant portion of the rice ended up stuck to the pot. Is there a way to avoid this? Am I using the wrong kind of pot? Anyway, the rice itself was really good.
Not a huge rice fan but decided to make this for father’s day. It was very good. I used cumin powder based on another reader’s reveiw and that worked all well. The rice was flavored throughout.
Decent basmati rice. I made this using brown basmati. After presoaking the rice for half an hour, and straining it, I added the water. 3/4 tsp ground cumin, 1/2 tsp salt, and a half Tbsp of vegetable oil. After the rice cooked, I fluffed it and stirred in the hot, cooked peas. Great with curry!