Jeera Rice
by Tanvi Parikh
Macros
- Total calories
- 213
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Potassium
- 13 mg
- Vitamin A
- 9 IU
- Vitamin C
- 0 mg
- Calcium
- 18 mg
- Iron
- 0 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 5 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ¼ cup Rice (soaked for 10 to 15 minutes)
- ¾ tsp Coconut Oil
- ⅓ tsp Cumin Seed
- ½ cup Water
Steps
Rinse the soaked rice well using a fine mesh strainer under cold water until the water runs clear.
Heat the coconut oil in a pot over medium heat. Add the cumin seeds and cook for about a minute, or until fragrant. Carefully add the rinsed rice and a splash of the water and stir to combine.
Add the rest of the water and increase the heat to high. Bring to a boil then cover and reduce the heat to low and cook for about 12 minutes or until the liquid has absorbed and the rice is tender. Remove from the heat and allow the rice to sit covered for three to five minutes before fluffing with a fork. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving is approximately equal to one cup.
- No Coconut Oil: Use olive oil or avocado oil instead.