Cumin-spiced brown rice

    55 min

    A deliciously simple and nutritious fried rice dish. Brown rice is stir-fried with onion, celery, raisins and seasonings. Serve as is or as a side dish with any meal.

    77 people made this

    Makes: 6 - 8 servings

    • 190g brown rice
    • 475ml chicken stock
    • 15g butter
    • 1 bay leaf
    • 1 tablespoon vegetable oil
    • 160g chopped onion
    • 1 teaspoon finely chopped fresh ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 50g thinly sliced celery
    • 4 tablespoons seedless raisins
    • 1 tablespoon reduced salt soy sauce
    • freshly ground black pepper to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring brown rice, chicken stock, butter and bay leaf to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
    2. Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (49)


    I had to cook the rice twice because for some reason it turned into porridge when I cooked it the 1st time but I used a different absorption method for basmati rice and that worked. The onion, celery  -  02 Aug 2011


     -  02 Aug 2011


    I really liked this recipe, although I changed a few things around. I did not have broth so I just used water to cook the rice. I used olive oil instead of butter, did not use an onion but used some onion powder, also used powdered ginger instead of fresh. I used all the other spices as written and really liked the flavor of this rice. I also used about 1/2 cup of celery and 1/2 cup of raisins. Both of my toddlers liked this recipe too, which is quite an accomplishment since they are really picky. I will make this again and next time use broth and fresh ginger. If you are out of those ingredients it still tastes fine without.  -  27 Jan 2008  (Review from Allrecipes US | Canada)