Basmati Rice

Basmati Rice

61 Reviews 6 Pics
  • Cook

    20 m
  • Ready In

    20 m
Kristine Weatherly
Recipe by  Kristine Weatherly

“Simple basmati rice, like in the restaurants!”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (61)

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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 seeds to give it a more traditional flavor and great aroma!



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 it with salt added.

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Amount Per Serving (4 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 38.3 g
  • 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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Basmati Rice Pilaf


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Carroty Rice