Rice with Cumin

(From A Taste of Culture: Foods of India. You can save on this title through June 30, 2010.)

This wonderfully scented rice dish uses basmati, though you can substitute any long-grain rice. Find cumin seeds in the spice section of your supermarket.

Ingredients

• 1 Tablespoon vegetable oil for frying
• 1 tsp. cumin seeds
• ½ teaspoon black pepper
• 2 Cups basmati or other long-grain rice
• 4 Cups water
• ¼ teaspoon salt

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the cumin and pepper; stir-fry for about 45 seconds. Add the rice and stir-fry for one minute.
2. Add the water and salt. Bring the rice to a boil. Reduce heat to low, cover the pan, and simmer until the water is absorbed and the rice is tender – about 10 minutes.
3. Remove the saucepan from the heat and leave covered for about five minutes. Uncover carefully, because steam will escape. Fluff the rice with a fork before serving.

Serves 4