Cumin Rice



Serving size

about 1/2 cup cooked rice
45 Minutes

This recipe can easily be multiplied and makes good leftovers.

Cumin Rice


3 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
1/2 tsp.. Ground cumin
2 large Green onions (sliced thinly crosswise)


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 - 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner.

Add the cumin and green onion and fold together gently.

Re-cover and let stand, covered, for 3 minutes before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid this recipe.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This Cumin Rice recipe is the perfect accompaniment to a wide variety of different dishes. Because so many cuisines use cumin, you can pair this rice with Indian, Mexican, South American, Middle Eastern, African, or even Asian dishes.

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."

Auguste Escoffier, 19th century French chef