Cumin Rice

Rice is one of the common dishes in Asian cuisine, and it goes with almost everything. Rice is often eaten with any kind of meat or vegetable curry (or gravy).

Directions
Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Rinsing the rice before cooking eliminates excess starch and ensures that the rice-to-water ratio is right. Then transfer the rice to a medium (at least 4-quart) pot with a lid. Pour the water over the rice. Melt the ghee in a separate small pot or saucepan over medium-low heat. Add the cumin seeds and cook, stirring occasionally, until the seeds are fragrant and just starting to brown, 2 to 3 minutes. Pour the ghee mixture over the rice.

Bring the rice to a boil over medium-high heat, uncovered. Reduce the heat to low, cover the pot, and cook for 20 minutes. Quickly peek to make sure all the liquid has been absorbed and the rice is tender. Cover the rice in the pot and let it sit off the heat for 5 minutes. Fluff with a fork and transfer to a warm serving bowl.