Water to rice ratio in cooking rice will depend on whether it is old or new crop. If you’re already comfortable with cooking rice, just use the same ratio as you would normally use. I’ve included both rice cooker and stove top methods below.
Jeera Rice (Cumin Rice)
Serves: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients:
1 cup basmati rice
1 teaspoon ghee or butter
1 1/2 teaspoon cumin seeds
1 3/4 cup water
Salt to taste
Directions:
Rice Cooker Method
- Wash the rice few times, drain and place it in rice cooker pot.
- In a small skillet, add ghee and heat over medium high heat.
- Once ghee is hot but not smoking, add cumin seeds. Fry for few seconds until fragrant and the cumin turns few shades darker. Be careful not to let it burn.
- Remove from heat and pour it over the rice. Add salt and stir with a spoon to mix all ingredients well.
- Add water to little over 1 cup mark in the cooker or 1 3/4 cup and cook.
- Before serving, fluff up the rice a bit.
- Wash the rice few times, drain and keep aside.
- In a pot to cook rice, heat ghee over medium high heat.
- Once ghee is hot but not smoking, add cumin seeds. Fry for few seconds until fragrant and the cumin turns few shades darker. Be careful not to let it burn.
- Add washed rice, salt and stir few times and cook for about a minute. Add water and bring it to a boil.
- Once it comes to a boil, cover the pot with a tight lid, reduce heat to very low and let the rice cook undisturbed for 20 minutes.
- After 20 minutes, fluff up the rice and serve.
After 20 minutes, if rice is undercooked, sprinkle some warm water, cover and let it cook for few more minutes.
You can also soak the rice for about 30 minutes before cooking and rice will be fluffier. If you decide to soak the rice, reduce the amount of water used during the cooking process.
Print this recipe >>
