Jasmine Rice with Cumin and Mustard Seeds

• 1 1/2 cups jasmine rice
• 1 1/2 teaspoons cumin seeds
• 4 teaspoons yellow mustard seeds
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 1/4 cups water
• 3 scallions, thinly sliced

1. Rinse rice in a sieve until water runs clear and drain well.
2. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes.
3. Stir in garlic and rice and cook, stirring, 1 minute.
4. Add water and bring to a boil, uncovered.
5. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes.
6. Remove pan from heat and let rice stand, covered, 5 minutes.
7. Fluff rice with a fork and stir in scallions and salt and pepper to taste.

jasmine rice, cumin seeds, yellow mustard seeds, olive oil, garlic, water, scallions

Taken from www.epicurious.com/recipes/food/views/jasmine-rice-with-cumin-and-mustard-seeds-103330 (may not work)