Cumin Rice (Rice-Cooker Style)

The daily cooked rice, a staple food for Asians, Malaysians included, can easily be elevated to another level. Everyday white rice can get mundane and boring, and to break away from it, all you need is to reach for common kitchen ingredients. A handful of cumin seeds, one of the essential Indian spices (INDIAN LEAFY VEGGIE STIR-FRY) for curries and stir-fries, when cooked with rice, infuses fragrant, subtly spiced, and peppery notes.

Fry the cumin seeds in ghee first, letting its buttery aroma coat the rice, then add a red chili for a hint of heat (VEGETARIAN KANGKUNG/WATER SPINACH SALAD). This simple step brings the much-loved flavors of Indian cooking to life. The best part? It’s cooked entirely in the rice cooker, Cumin Rice Indian-Style, the homely yet flavorful upgrade to your daily rice.

For a kid-friendly version, skip the red chili. Or instead of cooking it with the rice, slice and place it on top as a garnish for a gentle spiciness. After all, that little bit of heat is part of the must-love taste of Indian food.

Ingredients

2 cups washed rice

1 tbsp cumin seeds

1 tbsp  ghee 

1 red chili - cut into pieces

3 cups water

Salt as needed 

Method

Heat ghee in the rice cooker.

Add cumin seeds and stir until aromatic.

Add rice and stir. 

Pour in water, add the chili and salt.

Stir and let rice cooker cook the cumin rice. 

Once cooked, fluff up rice with chopsticks.