Cumin Rice

Cumin Rice

Larisa Litvin Recipe Leave a Comment

White basmati rice, well-known for its wonderful aroma and delicious flavor, is a predominant variety in Ayurvedic cooking as it is gentle on the digestive system and beneficial for all three doshas. Kapha should eat in moderation though.

Cumin is a very special and unique spice. It is a powerful digestive aid and one of the best spices for enhancing absorption.

Cumin Rice

Yields 3 Servings
  • 1 cup Basmati Rice
  • 1/2 tablespoon Ghee
  • 1/2 teaspoon Whole Cumin Seeds
  • 1/4 teaspoon Salt, or to taste
  • 2 cups Hot Water
  1. Wash the rice by placing it in a bowl with enough cold water to cover it. Swish the rice around with one hand until the water becomes cloudy and then slowly pour the water out using your hand to keep the rice from falling out of the bowl. Repeat two or three more times until the water runs mostly clear. Drain.
  2. In a medium pot on medium-low setting, heat the ghee. Add the cumin seeds and sauté for half a minute. Add the rice and mix very well.
  3. Add the salt and hot water. Stir. Bring to a boil.
  4. Reduce heat to low and cover tightly with lid. Cook for 20 minutes, do not stir and do not remove the lid.
  5. Uncover the pot and gently fluff the rice with a fork before serving.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

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