 
|
Jasmine Cumin and Scallion Rice
|
| |
Serves: 4
|
This is a special rice I had with the Hill People tribe in Northern Thailand.
The cumin truly gives it an Indian touch.
|
|
Ingredients:
|
|
- 1-1/2 cups water
- 1 cup jasmine rice, Nirmala's Kitchen Asian Jasmine Rice with saffron
- 1 teaspoon Nirmala's Kitchen Cumin Seeds
|
- 1/2 teaspoon salt
- 2 tablespoons thinly sliced scallions
|
|
Directions:
|
- Combine water, rice, cumin and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 10-15 minutes.
- Remove from heat, and add scallions. Let stand covered for 8 minutes. Serve.
Note: If using a rice cooker follow directions.
|
| |
|
|
|
|
