Cumin Flavored Rice

Heat the oil in a medium-sized saucepan over high heat, stirring occasionally. Introduce the cumin seeds into the pan and continue cooking until they start to bubble vigorously. Be cautious not to let the cumin seeds turn dark or develop an intense brown color, as this can lead to a bitter taste. Add the rice and stir-fry it in the oil for about 1 minute, ensuring the grains are well-coated.

Next, pour in the water and add a pinch of salt to the mixture. Bring the liquid to a rolling boil, then gradually decrease the heat to a low simmer and cover the saucepan with a lid. Allow the rice to cook for around 15 minutes, or until it reaches your desired level of doneness. If you notice the rice is browning excessively near the base of the pan, try transferring it to a separate, heat-conductive surface, such as a flat griddle or frying pan, positioned directly above the flame.