Ingredients:

  • 1 cup (185g) Mahatma Jasmine Rice
  • 2 cups (480ml) vegetable broth or water
  • 1 tablespoon (15ml) olive oil or unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (2g) salt
  • ½ teaspoon (1g) black pepper
  • 1 teaspoon (2g) ground cumin
  • 1 teaspoon (2g) ground coriander
  • ½ teaspoon (1g) turmeric powder
  • 2 tablespoons (30g) fresh parsley, chopped
  • 2 tablespoons (30g) fresh cilantro, chopped
  • Zest of 1 lime

Instructions:

  1. Rinse Mahatma Jasmine Rice under cold water until the water runs clear.
  2. Chop the onion and mince the garlic.
  3. Heat olive oil or butter in a medium saucepan over medium heat.
  4. Add chopped onion and sauté until translucent (approximately 3-4 minutes).
  5. Add minced garlic and sauté for 1 minute until fragrant.
  6. Stir in the ground cumin, coriander, and turmeric; cook for 1 minute to release flavors.
  7. Add rinsed jasmine rice to the saucepan and stir to coat with oil and spices.
  8. Pour in vegetable broth or water; add salt and black pepper.
  9. Bring to a boil, then reduce heat to low. Cover and simmer for about 18 minutes.
  10. Once cooked, remove from heat and let sit for 5 minutes.
  11. Fluff gently with a fork and stir in fresh herbs and lime zest.