Ingredients
Units
Scale
- 1 cup long-grain basmati white rice
- 2 cups reduced-sodium vegetable broth
- 1/2 teaspoon ground turmeric
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup golden raisins
- 1/4 cup chopped cashews
Instructions
- Place the rice in a fine-mesh sieve and rinse it under cool, running water.
- Pour the rinsed rice into a medium saucepan. Add the vegetable broth and turn the heat to high.
- Once the mixture comes to a boil, reduce the heat to low. Stir in the turmeric, cinnamon, cumin seeds, salt, pepper, and raisins.
- Cover the pot and let it cook for 15-20 minutes. The rice is done when it has absorbed all of the liquid.
- Use a fork to gently fluff the rice. Sprinkle the cashews on top and serve warm.
Notes
- You can use water or vegetable broth to cook the rice. The vegetable broth will give more flavor to the dish than using water.
- Store any leftover rice in a tightly-sealed container in the refrigerator for up to 5 days. Reheat before serving.
- If you don’t have a cinnamon stick, you can use ¼ teaspoon of ground cinnamon instead.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 125
- Sugar: 2.1 g
- Sodium: 185.4 mg
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 27.9 g
- Fiber: 0.7 g
- Protein: 2.3 g
- Cholesterol: 0 mg