Basmati Rice with Toasted Cumin Seeds

1 cup rice

1 cup water

1 cup vegetable broth

1 tablespoon butter

2 teaspoons cumin seeds

Add water and vegetable broth in large saucepan and bring to a boil. Add 1 tablespoon of butter or olive oil, add salt to taste. Stir in 1 cup rice.

Cover the saucepan with a tight fitting lid. Lower the heat and simmer 15-20 minutes or until the rice is tender. Remove from heat and allow to sit, covered, for 5 minutes.

Meanwhile, stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Stir seeds thoroughly into rice.

Serve.

Yield: 3 cups