Sauteed basmati rice

A delicious and aromatic rice, cooked with cardamom seeds and toasted sesame oil. Its fresh and intense aroma, its flavor between spicy and sweet is a delight for the senses.


1 cup basmati rice

2 glasses of water

2 spring onions cut into long strips

3 spoonfuls of  raisins

1 spoonful of pumpkin seeds

1 spoonful of sesame seeds

5 cardamoms ,

1 qs oil for flavoring roasted sesame.

Olive oil



Wash the rice and bring to the boil in a pot with plenty of water.

When it starts to boil,  lower the flame a bit an let it simmer for about 35 minutes.

The rice cooked in lots of water will be loose and al dente!

Check ocassionally to make sure it doesn’t get overcooked.

When ready, drain the rice into a colander as you do when you cook pasta.

We can rinse the rice in cold water to stop the cooking and to prevent it from getting sticky.

Open the cardamoms and grind the seeds in a mortar.

Put the raisins in a bowl to soak to hydrate.

Heat the olive oil in a wok. Be careful not to use the toasted sesame oil for this, its taste is very intense and it should be used in small quantities.

Add the onion,  the cardamom,  and the pumpking seeds,  and lightly saute for a couple of minutes.

Add a few drops of shoyu and mix well.

Lower the heat  add the hydrated raisins.

Add the rice, sprinkle with a bit of toasted sesame oil and saute another minute.

Turn off and serve immediately.