Jasmine Rice with Cumin and Mustard Seeds
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon olive oil
- 2 1/4 cups water
- 1 1/2 cups jasmine rice
- 1 1/2 teaspoons cumin seeds
- 3 scallions, thinly sliced
- 1 garlic clove, minced
- Carbohydrate 57 g(19%)
- Fat 5 g(7%)
- Fiber 2 g(6%)
- Protein 6 g(12%)
- Saturated Fat 1 g(3%)
- Sodium 12 mg(1%)
- Calories 301
Preparation Rinse rice in a sieve until water runs clear and drain well. 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. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.
Preparation Rinse rice in a sieve until water runs clear and drain well. 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. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.
