Rice Salad

• 1/2 cup long-grain white rice
• 1 garlic clove, finely chopped
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1/2 seedless cucumber
• 1 1/2 tablespoons chopped cilantro
• 1 teaspoon fresh lemon juice

1. Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.
2. Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.
3. Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.

longgrain white rice, garlic, olive oil, ground cumin, cucumber, cilantro, lemon juice

Taken from www.epicurious.com/recipes/food/views/rice-salad-242334 (may not work)