This cumin rice pilaf is a delicious side to any main course. I love to serve it alongside baked chicken, lamb stew, and vegetarian stews. Making it in the rice cooker is super easy and the rice comes out perfect every time with minimal effort.
Watch the Video Tutorial Here:
I love to make a side of cumin flavored rice to serve alongside the chicken drumsticks. It’s great for soaking up those juices on the bottom of the pan and compliment the chicken so well.
When it comes to making rice, I cannot live without my rice cooker! It’s less about saving time and more about the convenience of it. I love the fact that it is super easy to clean, doesn’t take up valuable stovetop space, the rice comes out perfect every time, and I don’t have to worry about washing another pot.
This is the exact brand that I’ve been using for the past almost 10 years. (not sponsored) The link is from my Amazon Affiliate and I earn a small commission from each purchase. Thank you for supporting my work!
Serve this rice alongside any main course. I recently made it to serve with my Mediterranean Chicken Drumsticks and the whole family loved the meal.
It tastes fantastic with stewed veggies such as any of the following recipes that are already on my blog:
Of course, this rice tastes fantastic with barbecued meats, fish, and really, anything!
If you do not have a rice cooker, it is still very easy to make on the stovetop. Here’s how to make it:
Cook the onion with the olive oil in a pot/dutch oven over medium heat for about 10 minutes or until they’re soft and golden.
Add the cumin seeds and the garlic and warm through for 20-30 seconds. Next, add the soaked rice but, make sure to drain the water first.
Add salt, pepper, and 3 cups of water or broth. Then, bring the mixture to a boil. Cover the pot and reduce the heat to low and simmer for 15 minutes. Fluff the rice and serve!
What I love about the rice cooker is that it keeps the rice warm all day long. Store any leftover rice in an airtight container in the refrigerator for up to 5 days.
Rice tends to dry out the next day so, whether you’re reheating it in the rice cooker or on the stovetop, always add some water.
Add a quarter cup of water and return the rice to a pan/pot and warm through over medium heat. The water will be absorbed and the rice will be delicious.
To reheat the rice in the rice cooker just add the rice along with a quarter cup of water and push the “flash rice” setting. Fluff the rice once it is done heating and serve.
My favorite rice to cook with is Basmati rice. It is light, aromatic and stays separate after it is cooked. You can substitute your favorite rice just make sure to adjust the cooking time.
Garnish with some chopped parsley or mint and some lemon wedges and serve! I hope that you enjoy this recipe and that you let me know what you think in the comments section down below 🙂
- 3 cups basmati rice
- ¼ cup olive oil
- 1 large onion, finely chopped
- 1 tablespoon cumin seeds
- 2 garlic cloves, grated or a teaspoon of granulated garlic
- 3 teaspoons salt
- 3 cups water/chicken broth
- Place the rice in a large bowl and rinse with cool water 4-5 times or until the water runs clear.
- Cover with cool water and set aside to soak for 15 minutes.
- Add the chopped onion to the bowl of a rice cooker along with the oil and a pinch of salt.
- Turn the rice cooker on “Flash cook” and close the top. Cook until the onions are soft and golden. About 15 minutes. Intermittently turn the machine off and press “flash rice” about 2 times so that the higher cooking temperature is maintained.
- Add the cumin seeds along with the garlic and warm through 20 seconds.
- Drain the water from the rice and add it to the rice cooker.
- Add 3 teaspoons of salt and 3 cups of water or broth.
- Mix with a spatula.
- Press the “rice” button and close the top.
- Once it is ready the machine will beep. Fluff the rice and serve.