Fragrant Jasmine Rice Pilaf

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 6 servings (about 6 cups)
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2 tablespoons unsalted butter

1 large shallot, chopped (about 1/3 cup)

1/2 teaspoon cumin seeds

1/2 teaspoon Kosher salt

2 cups jasmine rice

3 cups low-sodium chicken broth

One 3-inch-long piece orange zest, removed with a vegetable peeler

1/2 cinnamon stick

1/3 cup salted cashews, coarsely chopped

1 scallion, thinly sliced


  1. 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  2. 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.
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