This recipe is one of the tastier rice recipes I have ever had. I have not really been messing with too much cumin and cinnamon in savory applications of cooking. It was nice to experience more of change in flavors when doing Greek/Mediterranean food. The food turned out so well! It was a great stream day when I made this rice with lamb and naan. I was super surprised at myself. I let the spices cook in the butter for a little bit longer to get a more toasted, nutty flavor in the rice. Don’t leave the temp too high when toasting the spices. You can burn it easily. I got this recipe from Budget Bytes in the food blog verse.


Mediterranean Jasmine Rice

  • Servings: 4-6 Servings
  • Difficulty: Easy
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  • 2 Tbsp butter
  • 1 tsp turmeric
  • ¼ tsp ground cumin
  • ½ Tbsp minced garlic
  • ⅛ tsp cinnamon
  • 2 cups uncooked jasmine rice
  • 4 cups chicken broth (32 oz)
  • ¼ teaspoon salt
  • 1 whole bay leaf


  1. Melt butter and add all seasonings except the bayleaf in a medium pot on medium heat. Let spices lightly cook in the butter for 1 minute.Rice Spices
  2. Add rice and coat rice completely with butter and spices. Cook rice for 2 minutes to toast up rice.Rice Frying
  3. Add the 4 cups of broth plus the bayleaf and salt to pot. Stir. Cover with a lid, and let broth hit a boil and then reduce down to a simmer. Let rice simmer with the lid on till water is gone from the bottom of the pan. Usually around 20 minutes.
  4. Take off heat and let rice rest for 10 minutes with the lid on.
  5. Serve and enjoy!Rice stuff