2 Servings 15 min Cook
1/2 Tsp, whole Cumin
2 Tbsp Vegetable Oil
1 Dash Salt
1 Cup White Rice
1 3/4 Cup Water
Heat the oil in a medium size saucepan over a medium-high heat.
Drop in the cumin seeds, and cook until they splutter.
Do not allow the cumin seeds to burn or become really dark brown in color.
Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to a boil.
Once the water is boiling, reduce the heat to low and cover the saucepan.
Cook the rice for approximately 15 minutes.
Toss with a fork.