Cumin Rice Recipe - The Washington Post
If you rinse your rice before cooking, this method, adapted from chef Einat Admony who shared it on Instagram, may change your mind. The rice gets toasted in the oil and then covered with boiling water. Eighteen minutes later, the rice is cooked through, with every grain of rice separate and perfectly distinct.
Leftover rice can be refrigerated for up to 4 days.
Adapted from chef Einat Admony.
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Ingredients
measuring cupServings: 4 (about 3 cups rice)
Directions
Time Icon Active: 5 mins| Total: 25 minsStep 1
In a medium pot over medium-high heat, heat the oil until shimmering. Add the cumin and mustard seeds, if using, and heat them until the seeds start to dance in the oil, about 2 minutes. Add the rice and salt and cook, stirring continuously, until the rice is coated in the oil and turns translucent and glossy, about 2 minutes.
Step 2
Carefully, add the boiling water — stand back because the liquid will hiss and sputter — then stir briefly to combine. Reduce the heat to low, cover and cook for 18 minutes. Remove from the heat and set aside, with the lid still on, for 10 minutes, then fluff with a rice paddle.
Step 3
NOTE: If using jasmine rice, add 1 1/2 cups water for each 1 cup of rice; if using short-grain rice, such as sushi rice, use 2 cups water for each 1 cup of rice.
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Nutritional Facts
Per serving (3/4 cup rice)
Calories
196
Fat
3 g
Saturated Fat
1 g
Carbohydrates
40 g
Sodium
443 mg
Protein
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from chef Einat Admony.
Tested by Olga Massov.
Published October 26, 2021
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