Fragrant Jasmine Rice Pilaf

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 spring onion, thinly sliced

Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.

2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and spring onions.

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