Fragrant long-grain white rice is cooked to perfection with aromatic spices and garnished with roasted pine nuts and fresh parsley.
Course Side Dish
Keyword rice
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories
Ingredients
2cupslong-grain white ricerinsed and drained
2tablespoonsbutterdivided
1medium oniondiced
3clovesgarlicminced
1teaspoonground cumin
1teaspoonturmeric powder
Salt and pepperto taste
2 ¾cupswater
¼cuproasted pine nuts
¼cupfresh parsleychopped
Instructions
Start by rinsing the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky during cooking. Drain the rice thoroughly.
In a large, heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic to the pot. Sauté until the onions become translucent and fragrant, which should take about 3-5 minutes.
Add the rice and the spices and pour in the water and bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
When the rice is cooked, remove it from the heat. Using a fork, gently fluff the rice to separate the grains.
In a separate pan, melt the remaining 1 tablespoon of butter and toast the pine nuts until they are golden brown. Be cautious as they can burn quickly. Once done, remove from heat.
Add the toasted pine nuts and freshly chopped parsley to the cooked Mediterranean rice and stir.
Notes
Rinsing the rice helps remove excess starch, preventing it from becoming too sticky during cooking. Be thorough in rinsing until the water runs clear.Feel free to adjust the amount of cumin, turmeric, salt, and pepper to suit your personal taste. Start with the recommended quantities and add more if needed.Pine nuts can go from perfectly toasted to burnt quickly, so watch them closely while toasting. Stir them continuously for even toasting.Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a touch of water to prevent drying out.MORE NOTES: Cooking on Low Heat: When simmering the rice, be sure to use low heat and maintain a gentle simmer. This slow cooking method ensures that the rice cooks evenly and doesn't burn.The rice should be tender and all the liquid absorbed when done. If it's not quite done, you can add a bit more water and continue to cook until it reaches the desired consistency.