Cumin!! Rice

• 1 tablespoon extra virgin olive oil
• 1 1/3 cups arborio rice (can sub Valencia with adjustments)
• 1 1/2 teaspoons cumin powder or 1 1/2 teaspoons cumin seeds, dry roasted
• salt, to taste
• Garnish
• lemon wedge

1. In a teapot bring 3 cups of water to the boil.
2. In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
3. Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
4. Cover the pan tightly, remove from heat and let sit 20-25 minutes.
5. After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
6. Add more salt if needed.
7. Serve with lemon wedges.

extra virgin olive oil, arborio rice, cumin, salt, lemon wedge

Taken from www.food.com/recipe/cumin-rice-144013 (may not work)