Jasmine Rice With Cumin And Mustard Seeds
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Jasmine Rice1.5 tsps
Cumin Seed4 tsps
Yellow Mustard Seed1 tbsp
Olive Oil2.25 cups
WaterDirections:
1
Rinse rice in a sieve until water runs clear and drain well
2
Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes
3
Stir in garlic and rice and cook, stirring, 1 minute
4
Add water and bring to a boil, uncovered
5
Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes
6
Remove pan from heat and let rice stand, covered, 5 minutes
7
Fluff rice with a fork and stir in scallions and salt and pepper to taste
8
Rinse rice in a sieve until water runs clear and drain well
9
Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes
10
Stir in garlic and rice and cook, stirring, 1 minute
11
Add water and bring to a boil, uncovered
12
Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes
13
Remove pan from heat and let rice stand, covered, 5 minutes
14
Fluff rice with a fork and stir in scallions and salt and pepper to taste