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Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings The following items or measurements are not included below: 5 whole cloves
Calories 233
Calories from Fat 16		(7%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 160mg		4%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 2.4g	9%
	Sugars 0.9g
Protein 5.0g		10%
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Golden Basmati Rice

Recipe #208095 | 30 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: White Rose Child
Jan 29, 2007

I always make this rice to go with Indian meals- dahl, or Awesome Sambhar. From the Kripalu cookbook.

SERVES 6 -8 (change servings and units)

Ingredients

2 cups brown basmati rice or white basmati rice (or 2 cups a combination of white and brown basmati rice)
4 cups water
1/2 teaspoon cumin seed
3/4 teaspoon turmeric
5-6 whole cloves
1/3 cup chopped onion or 1-2 teaspoon onion powder
1/2 teaspoon salt (optional)

Directions

1
Combine all ingredients except salt (see below) in a large pot and bring to a boil. Reduce to a gentle simmer, cover and let cook 15-20 minutes. If you want to do it the really Indian way, stir in the salt partway through. Personally I never add the salt, but you could probably just add it at the start.
2
Check after 15 minute and let it continue to cook till the water's gone. If it starts to stick on the bottom don't worry; take it off the heat.
3
Let the rice sit, mostly covered, for 7-10 minutes. This time will allow the rice to firm a litle, and none will be stuck to the pot.

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Featured Reviews for This Recipe

From: KateL

On Mar 8, 2009

Very tasty rice, not overpowering but interesting. I used the brown rice setting on my rice cooker, and it took 1 1/2 hours to complete. I would add some Olivio or butter next time once cooking was completed. Made for I REDommend Tag, per the recommendation of Lynne the Pirate Queen.

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From: katia

On Jan 29, 2009

Wordeful rice! I used brown basmatti rice, one clove of garlic which I left it whole and I remove after cooking. I reduce the cloves to one. It was a nice change from the plain rice. Thanks for sharing!

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From: Chef floWer

On Mar 27, 2008

Yummy Rice! Great technique, I had to turn off the rice on step 2 because it smelt like it was burning, however I did leave the pot on the stove for 20 minutes at Step 3. The rice was fluffy and yummy. We enjoyed the taste, subtle flavours but perfect to compliment any Indian Dish. Thank you White Rose Child

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From: mary winecoff

On Dec 21, 2007

Beautiful color and great taste! Do add salt while cooking or afterward as my family thought it really needed it. I did not have any cumin seeds so I was unable to add these. Thanks for a really good versatile rice recipe.

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