Cumin rice served with pumpkin

    1 hour 5 min

    In this rice dish the yin - the softened grains of rice - matched with the yang - the bottom layer of rice grains which are purposely burnt - create a lovely crunch-verses-soft sensation. Additionally lemon juice is used to oppose the creamy cumin flavour.

    Umbria, Italy
    1 person made this

    Serves: 6 

    • 540g rice
    • 940ml water
    • 2 teaspoons salt
    • 3 teaspoons cumin
    • 2 onions, roughly chopped
    • 1 large red chilli, finely chopped
    • 3 teaspoons finely chopped root ginger
    • 1 medium pumpkin
    • 2 teaspoons thyme
    • 1/2 lemon or orange

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large pot combine rice, water, salt and cumin and mix well before putting on maximum heat with the lid tight (pressure cooker if possible but this is not essential). Once the dish is boiling and steaming, the heat goes on minimum for 9 minutes then maximum again for 1 minute. Importantly the lid is not lifted nor is the dish stirred. Heat goes off and dish is left to sit for 10 minutes.
    2. Cook off onions until tender, add chilli and ginger then a couple of minutes later add the pumpkin and about 125ml water. Cover and cook until tender, stirring and adding more water if needed. Towards the end use the stirrer to create a smooth-ish consistency. Take off the heat and add the thyme.
    3. Serve on a large plate or large shallow bowl (on which the lemon or orange is squeezed beforehand) with rice in a donut shape and the pumpkin mixture both in the centre and in a ring around the rice.

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