Jeera rice can be made in various ways. This recipe of jeera rice is the most simple one yet tasty.
It can be made in pressure cooker at one go or by adding tempering to the steamed rice separately. In this recipe steamed rice is being cooked first and then the tempering of ghee and jeera is added.
Preparation Time – No preparation required
Soaking Time – 15 Mins
Cooking Time – 15 – 20 Mins
• Long grain basmati Rice – 1 Cup
• Water – 4 Cups
• Salt to taste
• Ghee – 1 Tbsp
• Jeera (Cumin Seeds) – 2 Tsp
(Tomato Rice Recipe), (Garlic Rice Recipe)
• Soak rice in a bowl for 15 minutes.
• Drain and wash rice under running cold water until clear water comes. Keep rice aside in a strainer.
• Boil water in a heavy pot. Add salt.
• Add rice in boiling water. Cook on high flame till water starts boiling again after adding rice. Do not cover the lid.
• Lower the flame once the water is boiled. Simmer undisturbed for about 10 – 15mins. Check if rice has cooked by mashing the rice grain in between two fingers.
• Once cooked strain rice in a strainer till all remaining water is removed completely. Transfer it to a bowl.
• Heat ghee in a pan. Add jeera and let it splutter.
• Add the tempering to the rice. Mix gently to coat rice well in ghee.
• Serve hot.
Tips and Tricks –
• Basmati long grain rice cooks best.
• Soaking rice beforehand takes less time to cook and yields longer grains after cooked.
• 1 cup of uncooked rice yields 2 1/2 cups of cooked rice.
Facts about Rice –
• Rice is an edible starchy cereal grain
• Rice can be white, yellow, golden, brown, purple, red or black in color.
• Rice symbolizes life and fertility. It is often thrown above the heads of newlyweds after wedding ceremony to ensure happy life filled with children.
• In 2008, a craze was started in Japan for rice-filled bags called ‘Dakigokochi’ for newborn babies. They were shaped like a bundled baby and printed with the newborn’s face and name.
• In India, rice is associated with prosperity and with the Hindu goddess of wealth, Lakshmi.
• A Taiwanese artist has carved a portrait of the new Chinese leader Xi Jinping on a grain of rice.
Origin & Production-
• The known account of rice was in china about 2800BC.
• Rice is the highest worldwide production.
• There are more than 40,000 varieties of rice that grow on every continent except on Antarctica.
• Nearly half the world’s population eats rice as part of their staple diet.
• It takes 1260 litres of water to grow 500g rice.
Nutritional Facts –
• Brown rice is the most nutritional of many different forms. Brown rice retains the bran because it is not milled like white rice that loses a lot of nutrients in the milling process.
• Rice is a complex carbohydrate that does not have sodium or cholesterol and barely any fat.
• Rice is rich source of sugars, proteins and vitamins of the B group.
• Brown rice contains a fair amount of fiber, while white rice is very low in fiber.
Types of Rice –
• Basmati Rice – This is a type of long-grain rice. With very long, slim grains, basmati rice has excellent cooking qualities and a full flavour.
• Chinese Black Rice – An unrefined rice, this has a brownish-black skin and flattish, wide grains. It is usually soaked and then steamed. In Asia it is also used to make a dessert with coconut milk and palm sugar.
• Glutinous rice – This is widely used in South-east Asia for both sweet and savoury dishes. Its grains are almost round and chalky-white. Ironically, the name is misleading as, like all other rice, it contains no gluten.
• Jasmine rice – Also known as Thai fragrant rice, this is grown in eastern Asia. It has a slight perfume and when cooked is slightly more sticky than other long-grain rice.
• Paella rice – From the Spanish region of Valencia, this is used in the traditional dish of Spain, paella. It is a plump, short-grain rice similar to risotto rice, but with a less creamy texture.
• Par-boiled rice – Sometimes called converted rice or processed rice, this is wholegrain rice that is soaked, steamed and dried before milling and polishing. The process forces the vitamins and minerals into the centre of the grain so that more are retained than in ordinary white rice.
• Quick-cook rice – Also called easy-cook rice, this shouldn’t be confused with parboiled rice. Quick-cook rice is part-cooked after milling and then dried, so that when you cook it, it takes about half the time of ordinary long-grain rice.
• Red rice – A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture. The best quality red rice comes from the Camargue region of France.
• Risotto rice – The famous medium-grain rice of Italy, this has plump, white, oval grains. When cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy.
• Sushi rice – A short-grain rice, this is usually soaked and then cooked by the absorption method. Once cooled, it is flavoured with sweetened rice vinegar and rolled up in nori seaweed with other ingredients such as raw fish or vegetables to make sushi.