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Indian Jasmine Rice

Serves 6
1 1/2 cups Jasmine rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 to 2 1/2 cups water
1 small onion, thinly sliced
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Stir rice into pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.  This makes a great side dish with Grilled Tandoori Chicken.

Note:  You can use basmati rice, but it will need to soak in 2 cups water for 20 minutes.  Drain and use same as Jasmine rice.
          Optional - remove cardamom seeds, cloves and cinnamon before serving.  If not, they will add a bright burst of flavor when bitten into which is not always a negative!