Great - We really like this one
Great as a side dish with mid-eastern food.
Yellow Rice with Toasted Cumin
(Jan 95 Gourmet)
2 tbsp olive oil
2 tsp cumin seeds
1/4 tsp saffron threads
2 cups unconverted long grain rice
4 cups water
3/4 tsp salt
In a heavy saucepan heat oil on moderately high heat until hot but not smoking. Saute cumin seeds until they are darkened a few shades and are fragrant. Stir in saffron and rice and saute stirring for 1 to 2 minutes until the rice is coated well. Stir in water and salt and bring to a boil uncovered until the surface of the rice is covered with steam holes and grains on top appear dry (about 8 to minutes). Reduce heat to minimum and cook rice covered for 10 minutes. Remove from heat and let stand covered.