Cumin-Scented Rice with Shrimp

Inspired by Dainty Chefs

The cumin produces a wonderful spicy-sweet aroma.

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  • 1 ½ cups/ 375mL Dainty Time-Wise Brown rice
  • 24 medium to large Shrimp, shell removed & deveined
  • 2 Tbsp/ 30mL Olive Oil
  • 1 Garlic Clove, minced
  • 1 Tsp/ 15mL Cumin Seeds
  • Salt & Freshly Ground Pepper
  • 2 ¼ cups/ 565 mL Chicken Stock, brought to a boil (can also use fish stock)
  • Garnish: 2 Tbsp/ 30mL Fresh Parsley or Cilantro, minced



Heat the oil in a medium saucepan over medium heat, add the onion and cook 3 minutes, or until it becomes translucent.


Add cumin seeds and stir for 1 minute.


Add the rice and stir for 1 minute.


Add the hot stock, the salt, and the pepper. Bring back to a boil and immediately reduce the heat to low. Cover and allow to cook for 10 minutes.


Stir in the shrimp, cover again for an additional 3 mins, until the shrimp pink and cooked through.

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