Recipe by Cathryn Garrett
Cumin is a small seed that packs a big punch in terms of health benefits. With a pungent and bitter taste and cooling energy, cumin is known as a digestive aid that awakens agni (your digestive fire) and improves the absorption of minerals within the intestines. This simple cumin rice recipe is a great way to incorporate cumin into your diet and perfect for spring, as the bitterness can help dry out the excess dampness and heaviness in the body that has accumulated over the winter months.
Cumin Rice (loosely adapted from the recipe Plain Rice in Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad).
2 C. basmati rice
1 tablespoon ghee
1 tsp cumin seeds
½ tsp. salt
4 C. water (use filtered if possible)
Soak the rice for several hours (or overnight) and thoroughly rinse. Melt the ghee in a saucepan and add cumin. Stir to coat and allow to sauté for about one minute (stirring to prevent any burning or sticking). Stir in rice and mix well.
Add water and salt and bring to a boil. Cover and allow to cook on low simmer for approximately 15-20 minutes until rice is tender.
Serve with veggies, dal and greens or a stir fry of tofu and veggies. Can also accompany a variety of soups and stews.
Lad, Usha, and Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed., Ayurvedic Press, 2016.