Ingredients
- 1 1/2 T. unsalted butter
- 1 small onion, finely chopped
- 1 t. cumin seeds
- 1 1/2 c. basmati rice, rinsed well
- 1 t. salt
- 2 1/4 c. water
Make it step by step
- Melt butter in a large saucepan over medium heat. Add onion and cook, stirring often until onion becomes translucent, 3-4 minutes. Add cumin seeds and cook a minute more. Add rice. Cook and stir until rice becomes fragrant and is well coated with the butter. Add salt and water. Bring to a boil, then reduce heat to low. Cover and cook until the water is absorbed, about 15-17 minutes. Remove from heat and let sit, uncovered for 10 minutes, to let the steam escape. Gently fluff with a fork and serve.
- **brown rice variation: Follow the instructions for the white rice version, substituting an equal amount of brown basmati rice for the white (I find you don't really need to rinse brown rice). Increase the water to 3c. and increase the cook time to 40-50 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Crystal Sechtman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.