Cumin Spiced Jasmine Rice

I never understood people who said they often craved a big bowl of rice. I mean, really? Rice? Now I get it.

You see, we pretty much only ate brown rice because it’s supposed to be healthier. Brown rice was frustrating though. Half the time it never seemed to cook all of the way. The other half of the time it was just kinda blah. There as a filler, but not necessarily the enjoyable part.

I have no idea why I started buying Jasmine Rice, but it was probably on sale. Now, I’m a total convert. It’s so soft, fluffy and delicious! Below, you’ll find my current go-to method of preparing it. It’s super tasty on it’s own, but it really serves well in a burrito bowl. We’ve been making burrito bowls this week for our lunches using this rice, roasted sweet potatoes, black beans, corn, salsa and avocado. Yum!

The recipe makes a pretty big batch, but it stores in the refrigerator for a few days well. You can also easily multiply or divide the recipe to get the amount you desire.


Cumin Spiced Jasmine Rice

3 cups water
1/2 teaspoon salt
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons whole cumin seeds (1 teaspoon ground cumin can be substituted)
2 cups Jasmine Rice, dry

In a medium size pot, combine all ingredients except for rice. Bring to a rolling boil, add rice and stir once. Reduce heat to medium-low (#4) and cover with a lid. Cook until liquid is evaporated, about 10-12 minutes. Do not remove the lid or stir during cooking time. Remove the pot from the heat, leaving the lid on, and shake slightly to loosen the rice up. Let sit for 5 minutes, remove lid and fluff with a fork. Serve immediately or allow to cool and store in refrigerator.


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