Flax-seed rice is a delicious, kid-friendly, and nutritious rice recipe. Since flax seeds are rich in Omega-3 fatty acids, which are good for brain health, I try to incorporate them into our meals.

“Mumma, only plain rice- please nothing with or on it!” While I’m in the relentless pursuit to keep offering and adding lentils to meals, our son keeps insisting at having plain rice.

Now, I must say that we are fortunate that he isn’t fussy with food. A bowl of broccoli florets or carrots or cucumber is something he relishes. So, worry about food isn’t there at all – in general, food anxiety is something we try to avoid, especially after our stint with baby-led weaning.

If you are starting solids for your child and looking for pointers, this post on “8 pointers for baby-led weaning” might be of interest to you. 

Having said that, I love this idea of using rice or bread as a platform for adding nutrition to our meals. Therefore, on these very lines, I make spinach rice, flax-seed rice, rice and broccoli pilaf, brown rice in rotation.

In a nutshell, this flax-seed rice is excellent to feed kids when they are fixated at having just rice. Also, I add  a little lemon juice to this recipe; which adds a little tangy flavor to the nutty flax-seed rice.

Flax seeds are rich in fiber, protein and in Omega-3 fatty acids which are known to be good for brain health [Sears et al., Prime Time Health, 2010] – please give it a shot. Read more about Omega-3 fatty acids in this article. I have included Flax seeds in my list of 10 healthy foods to eat everyday and try to incorporate it in our food daily. 

Read more about Omega-3 fatty acids

Omega-3 fatty acids

How to store Flax-seed powder?

We store flax seeds in our pantry (dark, cool place) and to ensure they don’t go rancid, I grind them in small batches every week and refrigerate them. Here are the other meal-prep ingredients which I prepare during the weekend to make cooking on weekdays easier and healthy. I hope the post(s) help you.

Another small note: it is not advisable to eat flax seeds in raw form [A Mayo Clinic Report, 2017]. Therefore, I roast them and use them in cakes. smoothies and this rice recipe

What is the typical Rice to Water Ratio for cooking Basmati Rice?

These are my mom’s tips for Rice to Water ratio for cooking Basmati Rice and work great for me.

(a) For Pressure cooking, the ratio is 1 to 1 (1:1) for rice that is soaked for an hour.

(b) For Pressure cooking, the ratio is 1 to 1.25 (1:1.25) for rice that is just washed and not soaked.

(c) For cooking without the lid on, the ratio is 1 to 2 (1:2).  

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What are the Key Ingredients for Flax-Seed Rice?

Servings

2

Ready In:

20 mins

Good For:

Lunch/Dinner

Diet:

Gluten-Free

  • 1 Cup Basmati Rice
  • 2 tablespoon Flax seeds (Ground to powder; you may use roasted and ground flax seeds as well.)
  • 2-3 teaspoon salt (per taste)
  • 1 Cup Water for Soaking and 1 Cup for cooking
  • 2 tablespoon Ghee/Plant-based oil
  • 2 tablespoon lemon juice
  • Spices
    • 1 teaspoon cumin seeds (Optional)
    • 2 Bayleaves
    • 2-3 cloves

 

How to make “Flax-seed Rice”? 

Step-by-Step Instructions

Step 1

Soak Rice in water for an hour. You may skip this step. If you don’t soak the rice, use 1.25 cup water.

Step 2

Put the Instant Pot in Sauté Mode and add Ghee/Oil. 

Step 3

When the pot turns “Hot,” add Bay leaves, ground flax seeds, and cloves. Give a gentle stir and roast for two minutes. If you have roasted and ground flax seeds stored already, you may skip adding them at this stage.

Step 4

Add cumin seeds and when they sputter, rinse the water from soaked rice and add rice to the pot. Stir the rice for a minute. This will result in a great texture of rice. 

Step 5

Add water and salt to the pot. 

Step 6

Close the lid in sealed mode and adjust the setting to “Rice”. 

Step 7

Let the pressure release naturally. For cooking in a Pressure cooker on a stovetop, one whistle and natural pressure release will cook the rice fine. 

Step 8

If you started with roasted ground flax seeds, please add them at this stage. If you added them in step 3 already, please skip this step.

Step 9

Add lemon juice to cooked rice and mix very gently probably with a fork first to ensure the texture stays. Serve hot.

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Flax-seed rice

Flax-seed rice is a delicious, kid-friendly, and nutritious rice recipe. Flax seeds are rich in Omega 3 fatty acids, which are good for brain health.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 530kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 cup Basmati Rice
  • 2 tablespoon flaxseeds ground to powder. Roasted and ground flax seeds work well too.
  • 2-3 tsp salt per taste
  • 2 cups water 1 for soaking and rinse; 1 for cooking
  • 2 tbsp ghee or plant based oil (you may skip oil altogether!)
  • 2 tbsp lemon juice

Spices

  • 1 teaspoon cumin seeds optional
  • 2 Bayleaves
  • 2-3 cloves

Instructions

  • Soak Rice in water for an hour. You may skip this step. If you don't soak the rice, use 1.25 cup water.
  • Put the Instant Pot in Sauté Mode and add Ghee/Oil. Wait when it turns "Hot."
  • When the pot turns "Hot," add Bay leaves, ground flax seeds, and cloves. Give a gentle stir and roast for two minutes. If you have roasted and ground flax seeds stored already, you may skip adding them at this stage.
  • Add cumin seeds and when they sputter, rinse the water from soaked rice and add rice to the pot.
  • Add water and salt to the pot.
  • Close the lid in sealed mode. Adjust the setting to "Rice". 
  • Let the pressure release naturally. For cooking in a Pressure cooker on a stovetop, one whistle and natural pressure release will cook the rice fine. 
  • If you started with roasted ground flax seeds, please add them at this stage. If you added them in step 3 already, please skip this step.
  • Add lemon juice to cooked rice and mix very gently probably with a fork first to ensure the texture stays. Serve hot.

Notes

  1. You may batch prepare 1 cup of roasted and ground flax seeds and refrigerate them. They last good for 3-4 days. 

Nutrition

Calories: 530kcal | Carbohydrates: 79g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 2348mg | Potassium: 206mg | Fiber: 4g | Sugar: 1g | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.