Basmati Rice

Basmati Rice

64

"Simple basmati rice, like in the restaurants!"
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Ingredients

20 m servings 175 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Reviews

64
  1. 96 Ratings

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Most helpful positive review

Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice.

Most helpful critical review

I find that it helps to soak the rice in a bowl of water first. Also, when cooking the rice (I usually just use my rice cooker), I like to add a cinnamon stick, 2 cloves, and a couple anise seed...

Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice.

I find that it helps to soak the rice in a bowl of water first. Also, when cooking the rice (I usually just use my rice cooker), I like to add a cinnamon stick, 2 cloves, and a couple anise seed...

Needs salt. Followed recipe exactly, thinking the cumin must eliminate need for salt: not! I've given the recipe 5 stars anyway, for ease, looks, and the way it WILL taste next time when I cook...

Excellent, excellent recipe. I didn't have cumin seeds, so I used a 1/2 teaspoon of cumin powder. I also used chicken broth in place of the water. It was the most delicious and savory rice I'...

Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen.

Nice and simple, but use GROUND cumin seed since the whole seed won't provide much flavor by itself.

Wow how easy can it get?! I made the rice in my rice cooker as usual and then added the cumin seeds (not ground) and frozen peas when it was done. Closed the lid and let it mesh together for a f...

Very nice rice. We all enjoyed the flavor of this. I added 1/2 tsp. salt. I'll use this one again. This is a dry rice and really is better with a saucy dish like curry. Thanks Kristine, this wen...

Chopped some cilantro into it after taking it off the heat. Wonderful base for the chick-pea curry or mango pickle (from a jar). We triple the batch and freeze for quick lunches.