Fragrant Jasmine Rice Pilaf
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 large
Shallot (chopped about 1/3 cup)1 tsp
Cumin Seed1 tsp
Kosher Salt2 cups
Jasmine Rice3 cups
Chicken Broth (low-sodium)Directions:
1
Heat the butter in a medium saucepan over medium heat
2
Add the shallots, cumin and salt
3
Cook, stirring, until the shallots are tender, 2 to 3 minutes
4
Stir in the rice until the grains are well coated with the buttery shallot mixture
5
Add the broth, orange zest and cinnamon stick
6
Bring to a boil, cover and reduce the heat to medium-low
7
Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes
8
Remove from the heat and let stand for 5 minutes
9
Fluff with a fork, discarding the zest and cinnamon stick
10
Transfer to a serving dish and sprinkle with the cashews and scallions