Indian Jasmine Rice


  • Serves 6
  • 1 1/2 cups Jasmine rice
  • 2 tablespoons vegetable oil
  • 1 (2 inch) piece cinnamon stick
  • 2 pods green cardamom
  • 2 whole cloves
  • 1 tablespoon cumin seed
  • 1 teaspoon salt, or to taste
  • 2 to 2 1/2 cups water
  • 1 small onion, thinly sliced


  1. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Stir rice into pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving. This makes a great side dish with Grilled Tandoori Chicken.


  1. You can use basmati rice, but it will need to soak in 2 cups water for 20 minutes. Drain and use same as Jasmine rice.
    Optional – remove cardamom seeds, cloves and cinnamon before serving. If not, they will add a bright burst of flavor when bitten into which is not always a negative!

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