I absolutely love this rice. My friend Susan gave me the recipe oh so many years ago. Susan and I met when our oldest kids were just little, and they were taking swim lessons. We would sit at the side of the pool and chat about life, about raising kids, about just about anything; Susan is very fun to talk to. And of course, we talked about our favorite recipes.
I remember her telling me that this rice is so good that she eats it right out of the pan. And that is just what I do. After dinner, of course.
This rice is very easy to make, and the only oddball ingredients that you might not have easily on hand are cumin seed and turmeric. I get them in bulk at the grocery store, so just the amount that I need, although I do keep some in the pantry now, knowing that I will make this rice on a regular basis.
I love to make this rice for bringing meals to friends… the rice really is the star performer. Just throw in some sautéed veggies and slow cooked meat, and you have a wonderful meal that is easy to make, package, and transport.
One of the best things about this rice is that it makes spectacular leftovers. It is wonderful heated up in a frying pan the next day with veggies and whatever else you have on hand, or just as is; the rice gets a little crispy, and if you know me well, you will know how much I love crispy rice.
Cumin Rice and Potatoes
(from The Feast of Santa Fe, by Huntley Dent)
- 2 medium boiling potatoes (I use Yukon Gold), peeled and cut into 1-inch pieces
- 3 Tablespoons vegetable oil
- 1/2 teaspoon whole cumin seed
- 1/2 teaspoon turmeric
- 1 rounded cup long-grained white rice (I use basmati rice)
- 1 tsp salt and freshly ground black pepper to taste
- 2 cups water
- In a dutch oven or heavy bottom saucepan, heat the oil on medium heat.
- Add the cumin seed and turmeric and stir for a minute – do not let the seeds turn dark.
- Stir in the potato pieces and coat well with the oil.
- Add the salt, cracked pepper, and rice, stirring over med-high heat to slightly brown the rice.
- Pour in 2 cups water
- Bring to a boil, then lower heat to a slow simmer. Cover and cook for 20 to 25 minutes until water is absorbed. Remove cover, fluff with a fork, cover again and let sit for about 5 minutes before serving.