Grain (basmati / Brown Rice) Recipe

Rinse and soak

Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear (about 2–3 minutes). Rinse the brown rice separately. Optional: soak the rinsed basmati in cold water for 20 minutes to improve fluffiness; drain thoroughly before cooking. Drain brown rice well.

Combine and measure liquid

In a medium saucepan or heavy-bottomed pot, combine 4.5 cups of water or stock with 1.25 tsp kosher salt and a bay leaf. Bring the liquid to a gentle boil over medium-high heat.

Sweat the aromatics

While the liquid heats, heat 2 tbs oil and 1 tbs butter (if using) in a large, heavy-bottomed skillet or the same pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add minced garlic and ginger and cook for 30–45 seconds until fragrant.

Bloom the spices

Add 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, and 0.5 tsp black pepper to the aromatics. Stir and cook for 30–60 seconds to bloom the spices. If including frozen peas or mixed vegetables, stir them in now to warm briefly.

Combine rice and aromatics

Add the drained basmati and brown rice to the pot with the aromatics and spices. Stir for 1–2 minutes to coat the rice grains in the oil and toast lightly. This improves flavor and keeps grains separate.

Carefully pour the hot, salted liquid (from the separate pot) over the coated rice mixture. Stir once to distribute evenly. Bring the pot to a gentle simmer over medium heat, then reduce heat to low, cover tightly with a lid, and cook undisturbed for 30–35 minutes until the brown rice is tender and liquid is absorbed. (Timing leans toward the brown rice cook time; basmati will be fluffy within this range when combined.)

Turn off the heat. Let the rice rest, covered, for 10 minutes—do not lift the lid. After resting, remove the bay leaf. Fluff the rice gently with a fork to separate the grains.

If using peas or mixed vegetables and you did not add them earlier, gently fold them into the hot rice now so residual heat warms them through. Fold in toasted slivered almonds or pistachios and 1/4 cup chopped cilantro. Adjust salt to taste.

Transfer the rice to a platter or serving tray appropriate for platters/entree trays. Garnish with additional cilantro and sprinkle toasted nuts on top. Serve with lemon wedges on the side for squeezing over the rice.