Aromatic Cumin Rice: A Vegetarian Rice Cooker Triumph

I cook all my rice dishes in a basic rice cooker that's been my trusty kitchen companion for the last 22 years. It's not the latest model, but it gets the job done. In fact, I even sauté or fry ingredients in it for my rice dishes. It took some trial and error to figure out that the switch will turn off when the cooker is heated, but once you get the hang of it, it’s smooth sailing.

To be honest, I've never quite mastered the art of cooking rice on the stove. It requires constant attention to prevent overcooking or burning. So, a heartfelt thank you to the inventor of the rice cooker – a true lifesaver for people like me!

 

Now, let’s dive into this delicious (SPINACH PANEER & EGG CURRY VEGGIE DELIGHTS) cumin rice recipe. Here are a few tips to ensure it turns out perfectly:

 

Ghee Alternatives

You can replace ghee with butter or, if you prefer neither, use some oil.

Cumin Seeds

Keep an eye on the cumin seeds while frying. You want to release their aroma without burning them, as burnt seeds can ruin the dish.

Water Quantity

Adjust the water amount based on the texture you prefer for your rice.

Red Chili

This is optional and adds just a hint of heat.

 

Ingredients

2 cups washed rice

1 tbsp cumin/jeera seeds

1 1/2 tsp ghee (or butter if you prefer)

1 red chili - cut into pieces

3 cups water

Salt as needed 

Method

Heat ghee in the rice cooker.

Add cumin seeds and stir until aromatic.

Add rice and stir to coat with ghee and cumin.

Pour in water, add the chili and salt.

Stir and cook until done.

Once cooked, fluff up the rice with chopsticks.