A delightful twist on a classic rice dish, featuring aromatic spices and a fluffy texture.
Rinse the basmati rice in a sieve under cold water until the water runs clear.
Rinsing removes excess starch, preventing the rice from becoming sticky.
Soak the rinsed rice in a bowl of cold water for 15 minutes.
Soaking helps the rice cook evenly and reduces cooking time.
Toast the pine nuts in a small dry frying pan over medium heat until golden brown, stirring frequently.
Keep an eye on the pine nuts as they can burn quickly.
Drain the soaked rice and transfer it to a large pot.
Ensure the pot is large enough to allow the rice to expand during cooking.
Add the grated carrots, Saudi Kabsa Spice Mix, black pepper, salt, and boiling water to the pot with the rice.
Stir gently to distribute the spices evenly.
Cover the pot and bring the mixture to a boil over medium-high heat.
Ensure the lid fits tightly to retain steam.
Reduce the heat to low and simmer for 15 minutes without lifting the lid.
Avoid lifting the lid to ensure the rice cooks properly.
Remove the pot from heat and let it sit, covered, for 10 minutes.
This resting period allows the rice to absorb any remaining moisture.
Fluff the rice with a fork and gently mix in the toasted pine nuts.
Fluffing with a fork prevents the rice from clumping together.
Serve the rice warm, garnished with additional pine nuts if desired.
Pair with your favorite main dish or enjoy on its own.
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