• 3 tablespoons lard or vegetable shortening
  • 1 garlic clove, minced
  • ½ small onion, diced
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 cups long-grain white rice
  • 2 ½ cups water
  • 1 teaspoon salt


Heat the lard in a saucepan. Add the garlic and onion and cook over moderate heat, stirring occasionally, until the vegetables are translucent, about 5 minutes. Stir in the cumin and bay leaves and cook until fragrant, about 2 minutes. Add the rice, stirring to coat with the lard. Add the water and salt and bring to a simmer. Cover and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and serve.


For such a simple dish, this fragrant white rice is ridiculously good. Stirred in a thin layer of pork fat and simmered with cumin seeds and bay leaves, the grains take on an alluring smoky-sweet flavor and a nutty texture. Serve with either chili or mole.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Rices, Side Dishes
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