Yep. I have been slacking in my recipe sharing compartment. I know. Well, it is nothing more than wanting to pitch other lifestyle stories. Whatever said, no excuses, I believe I shouldn't let down those who have been faithfully following this precious space of mine, from the initial years, and till now, for my recipes. Henceforth, obviously, a recipe sharing today! Malaysian Cumin Rice. Another version to the previous Jeera Rice/Cumin Rice. You choose whichever you prefer. Of course, this version, Malaysian Cumin Rice is an updated version. Yea, even recipes need updating. In other words, I mean, to keep our food, recipes and eating colorful, alive and kicking, we can play around with the ingredients, for a latest version. Malaysian Cumin Rice. The minimalist, in the vegetarian food category, the uncomplicated rice cooker cooking technic (Mint Rice, Curry Leaves Rice, Dhal Rice & Coriander Rice). and all good to go (Rice Pilaf & Vegetarian Briyani), for pairing alongside, literally, any of our Malaysian dishes. Take care everyone. See you all again in the next pitching of mine. Take care.
Ingredients
2 cups washed rice
1 tbsp cumin/jeera seeds
1 1/2 tsp ghee (or butter if you prefer)
1 red chili - optional
3 cups water
Salt - optional
Method
Heat ghee in rice cooker.
Put in cumin seeds.
Stir.
Add rice.
Stir.
Pour water, chili and salt.
Stir and cook.
Once cooked, fluff up rice.
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