Ginger Basmati Pilaf with Cumin and Scallions

From Gourmet, Sept 2003, pg. 167.


Wash rice in cold water in a bowl until water is clear, drain well in a sieve.

Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring until scallions are softened, about 3 minutes. Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and add scallion greens (do not stir), then let stand covered for 5 minutes. Fluff rice with a fork, stirring in scallion greens.

Serves 4.


1 1/2 cups basmati rice (10 oz)
4 scallions, cut into 1/2 inch pieces with white, pale green, and green parts separated
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon cumin seeds, toasted
2 1/4 cups water
3/4 teaspoon salt

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