Jasmine Rice With Cumin And Mustard Seeds Recipes

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FRAGRANT JASMINE RICE PILAF



Fragrant Jasmine Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (about 6 cups)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon Kosher salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 scallion, thinly sliced

Steps:

  • 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  • 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

RASAM AND GHEE RICE



Rasam and Ghee Rice image

Rasam is a Southern Indian classic, and every household has their own special way of making it. My version, served with ghee rice, is true comfort food. The rice and the rasam can be served separately, but I love both of them in a bowl together. It's perfect for a winter lunch or a light summer dinner.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

2 to 3 whole tomatoes, pierced a few times
2 tablespoons Rasam Podi, recipe follows
1 tablespoon tamarind paste
1 serrano chile, halved
1 teaspoon turmeric powder
Kosher salt
1 tablespoon ghee
1 bunch cilantro, roughly chopped
1 sprig curry leaves
1 teaspoon black mustard seeds
Juice of 1 small lime
1 cup jasmine rice (see Cook's Note)
2 tablespoons ghee
1/2 cup crushed roasted peanuts
1/4 cup cilantro stems, minced
3 to 4 black peppercorns
Kosher salt
1/2 cup coriander seeds
1/2 cup cumin seeds
1/2 cup black peppercorns
1/2 cup Kashmiri dry red chiles
2 sprigs curry leaves
1/2 cup dry yellow lentils

Steps:

  • For the rasam: Combine the tomatoes and 2 quarts water in a 3- to 4-quart pot. Bring to a simmer over high heat, then add the Rasam Podi, tamarind paste, serrano, turmeric and salt to taste. Simmer for about 5 minutes. Use tongs to transfer the tomatoes to a fine sieve set over a bowl and use the tongs to squeeze out all of the liquid from the tomatoes. Add the tomato juice to the pot. Bring to a boil again and boil for about 30 seconds.
  • In a small cast-iron skillet, combine the ghee, cilantro, curry leaves and mustard seeds and place over medium heat. Cook, stirring, until the mustard seeds start to pop. Turn off the heat and add the lime juice. Add a couple ladles of the broth to the skillet to cool the mixture, and then add all of it to the broth.
  • For the ghee rice: Put the rice in a strainer and rinse thoroughly under cold running water. Place in a medium saucepan. Add enough cold water to the pot to cover the rice by about 1/2 inch. Place over medium heat and bring to a boil. Lower the heat, cover the pan and simmer, covered, 10 to 12 minutes. Turn off the heat and let the rice sit, covered, until the water is absorbed and the rice fluffs easily, 5 to 10 minutes.
  • Fluff the rice and add the ghee, peanuts, cilantro stems and peppercorns. Mix thoroughly and add salt to taste. Serve with the rasam.
  • Toast the coriander seeds, cumin seeds and peppercorns each separately in a dry cast-iron skillet over high heat until they're aromatic and begin to pop, 15 to 45 seconds each depending on the spice and the heat of the skillet. Combine the spices in a medium bowl as they are toasted. In the same hot skillet, combine the chiles, curry leaves and the lentils. Cook, stirring, until toasted, about 2 minutes. Pour into the bowl with the spices. Working in batches, grind the mixture in a spice grinder. Mix together carefully. Store in a dry clean jar for 1 to 2 months.

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

JASMINE RICE PILAF WITH MUSTARD SEEDS



Jasmine Rice Pilaf with Mustard Seeds image

Categories     Onion     Rice     Side     Quick & Easy     Low/No Sugar     Summer     Seed     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 7

1 shallot, sliced thin
1 tablespoon olive oil
1 1/2 teaspoons mustard seeds
1/2 cup jasmine or long-grain white rice
1 teaspoon salt
1 cup water
1/4 cup thinly sliced scallion greens

Steps:

  • In a 1 1/2-quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes. Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir in scallions.

SESAME JASMINE RICE WITH VEGETABLES



Sesame Jasmine Rice With Vegetables image

I use this as "fried" rice and so I choose a protein that has a sauce. A nice green vegetable - like asparagus, broccoli or something along those lines. ATasteofThai.

Provided by Manami

Categories     Long Grain Rice

Time 30m

Yield 4 cups

Number Of Ingredients 8

1 3/4 cups chicken broth, water may be used
1 tablespoon vegetable oil
1 cup jasmine rice
1/3 cup minced scallion (green onions)
1 teaspoon dark sesame oil
1/3 cup minced carrot
1 teaspoon fish sauce
1/3 cup sesame seeds

Steps:

  • In a medium saucepan, bring broth to a boil.
  • Add Jasmine rice, sesame oil and fish sauce.
  • Reduce to a simmer and cover.
  • Simmer for 15 to 20 minutes or until all the broth is absorbed.
  • In a nonstick skillet over medium high heat, heat vegetable oil.
  • Add scallions, carrots and sesame seeds.
  • Sauté until vegetables are tender and sesame seeds are lightly golden.
  • Lightly salt.
  • Add the cooked rice to the vegetables and mix together well.
  • Serve with chicken, pork, beef or fish. Yum!

Nutrition Facts : Calories 303.6, Fat 11.4, SaturatedFat 1.7, Sodium 461.8, Carbohydrate 42.5, Fiber 3.2, Sugar 1, Protein 7.7

ELSWET'S JASMINE RICE



Elswet's Jasmine Rice image

This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.

Provided by Pagan

Categories     Brown Rice

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups brown rice or 2 cups white rice (may be substituted)
1 teaspoon salt
5 cups cold water
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon loose jasmine tea, with flowers
1/4 cup hot water
1/2 teaspoon italian seasoning

Steps:

  • Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
  • Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
  • Reduce heat and cook until done; approximately 20 minutes.
  • When fully cooked, drain rice and deposit into a large bowl.
  • Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
  • Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
  • Serve and enjoy!

JASMINE RICE WITH CUMIN AND MUSTARD SEEDS



Jasmine Rice with Cumin and Mustard Seeds image

Categories     Mustard     Rice     Side     Vegetarian     Quick & Easy     Seed     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups jasmine rice
1 1/2 teaspoons cumin seeds
4 teaspoons yellow mustard seeds
1 tablespoon olive oil
1 garlic clove, minced
2 1/4 cups water
3 scallions, thinly sliced

Steps:

  • 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.

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Top Asked Questions

How do you cook rice with cumin seeds?
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute. Add the water and salt and bring to a boil.
How do you make yellow jasmine rice?
The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened. Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes.
How to cook Long grain jasmine rice?
Once the butter is golden brown, add 1.5 cups uncooked long grain jasmine rice and continue to stir and cook for 2-3 minutes more. This toasts the rice and intensifies the flavor. After toasting the rice, add 1 clove minced garlic and 1/2 tsp salt. Finally, add 3 cups water and stir to combine. Place a lid on the pot and turn the heat up to high.
How to cook jasmine rice for stir fry?
Once the butter is golden brown, add 1.5 cups uncooked long grain jasmine rice and continue to stir and cook for 2-3 minutes more. This toasts the rice and intensifies the flavor. After toasting the rice, add 1 clove minced garlic and 1/2 tsp salt. Finally, add 3 cups water and stir to combine.

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