Best 8 Spicy Steamed Rice With Cumin And Lime Juice Recipes

LEMON-CUMIN RICE

Steps:

• Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

GARLIC CILANTRO LIME RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

SPICY STEAMED RICE WITH CUMIN AND LIME JUICE

Steps:

• Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
• Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
• When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.

CUCUMBERS AND LIME JUICE

Steps:

• Peel skin from cucumber and slice to desired thickness.
• Arrange the sliced cucmbers into a single layer on a plate.
• Squeeze the juice from the lime over the cucumbers.
• Sprinkle with sea salt and enjoy!

ISLAND RICE WITH CUMIN AND COCONUT

Steps:

• Melt the butter in a medium saucepan over medium heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes.
• Add the coconut, broth, and raisins, and bring to a boil. Cover and cook over low heat until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.

PERFECT STEAMED RICE

Steps:

• Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.

RICE AND CUMIN

Steps:

• Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
• Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
• Fluff the rice with a fork and serve it with the cusk.

BEST STEAMED RICE

Steps:

• Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
• Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.