Basmati rice pilaf

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Basmati rice was originally developed in the foothills of the Himalayas in Northern India. It was named after the indigenous tropical basmati flower because the rice has such a wonderful fragrance and sweet delicate flavor.

You can prepare this dish in various ways depending upon your motivation, time, and what’s on hand in your kitchen. Following is the full blown recipe. It tastes amazingly delicate, tenderly sweet, and smells absolutely heavenly!

This recipe is interchangeable with jasmine, texmati, or basmati rice, white or brown.  I honestly prefer the lightness of white basmati rice in this recipe. It is fabulous with Simply delicious red lentils.


  • 2 tsp. virgin coconut oil, butter, or canola oil (organic/ non GMO)
  • ¼ cup diced onion
  • 1 cup white basmati rice
  • 2 ¼ cups water
  • ¼ tsp. sea salt
  • pinch of saffron (optional!)


  • ¼ tsp cardamom
  • 1/8 tsp. cloves
  • 1/8 tsp. allspice
  • Shake or two of cinnamon
  • ¼ cup golden raisins
  • 3 Medjool dates, (or 4 regular), pitted and chopped
  • Optional: sprinkle ¼ cup pistachios, chopped cashews or almonds on top before serving


Heat coconut oil and sauté onion for a few minutes until just softened. Stir in rice grains and coat well with oil and onions. Add water and salt. Cover tightly and put on lowest flame possible. Cook about 20 minutes.  Add spices, raisins and dates. Don’t mix the rice,  just tamp down all ingredients beneath the water. Cover tightly and continue to simmer on lowest flame about 7 minutes or until water is just absorbed. Shut flame, leave covered for 5 -10 more minutes. Transfer to bowl and mix gently, taste and add more salt if desired. Serve warm or hot.




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