Reviewed: Dec. 4, 2009

Lots of nice flavor in this dish. I used Basmati rice and it turned out perfectly. I served this with Middle Eastern Cumin Meatballs and it was a great pairing. I'll definitely fix this again. Thanks for the wonderful recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 8, 2008

Fine, but even with twice the cumin seeds the flavor was too mild. I would add cumin powder in addition and I'll try some of the other additions the author suggested.

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aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 27, 2008

A quick tip to add more punch to the cumin rice is to add a few drops of lemon juice before covering the pot (ie before the rice has been cooked). That splash of zest is especially refreshing.

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Nastassia

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Reviewed: Apr. 11, 2007

Yum! I also added some whole cloves. (like at our fave. Indina place) My husband loved it and was very impressed. Served with chicken tikka masala from this site....it was amazing!

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farah

Cooking Level: Expert

Home Town: Shiraz, Fars, Iran

Living In: Denver, Colorado, USA

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Reviewed: Apr. 8, 2007

One of our standby recipes now! I actually use a tablespoon of the cumin seed because we like the flavor so much. The key is to add a good half teaspoon of salt at least, and then the flavor is to die for. Adding garlic and onion to the oil would be a plus! I usually use chicken or vegetable broth instead of water in this recipe. All of these things punch up the flavor and then it isn't bland at all.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Mar. 15, 2007

good. next time i make it -and there will be a next time- i might play with the spices a bit and make it a little more interesting. but it was really really good. perfect with butter chicken. yum.

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Yummum

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Reviewed: Jan. 6, 2007

Cumin adds a very nice flavor to the rice. Was nice served with slow roasted chicken.

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Jodi

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2006

Nice suttle twist to plain rice. I used powdered cumin and cooked in a rice cooker. Will probably make again.

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LILYP

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Reviewed: Apr. 13, 2006

Wonderful, easy recipe. I served this with the Chicken Tikka Masala recipe on this site and it was a perfect combo.

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tre

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Reviewed: Feb. 27, 2006

This was too bland for me. I did use cumin powder instead of seeds, that may have made a difference. I ended up adding salt and garlic powder which helped.

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PCAVINE

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2005

This rice was great with the Chicken Tikka Masala recipe also listed on this site. Perfect accompaniment and the rice was yummy all by itself as well!

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Sarah D

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Reviewed: Jun. 28, 2004

I served this with Indian butter chicken and it was really good. I used ground cumin instead of the seeds because it was all I had and I think I will continue to make it that way. The only thing I didn't like was that usually I rinse my rice to clean it before cooking and since this recipe fries the dry rice in oil I wasn't able to.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 16, 2003

this recipe is GREAT with red kidney beans...what an awsome combination.

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DREAMSEAT

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Reviewed: Mar. 18, 2003

Different, but still very good. I used olive oil in mine. Would be good with indian food.

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ALETA14

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Reviewed: Jun. 8, 2001

Great recipe! I have an Indian friend who gave me a couple of suggestions. I added 1/4 cup of frozen peas, then add a few strands of saffron to the top. Cover and steamed for about 5 minutes. Was awesome! Thanks for the recipe!

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