Jeera Rice (Steamed or Boiled)

Rinse uncooked rice several times in a sieve until water runs clear. Place in a bowl and add enough water to cover the grains by 1 inch. Set aside to soak for 30 minutes.

In a saucepan or large skillet with tight fitting lid, melt the ghee or butter over medium heat. Add cumin seeds; cook until they start to crackle, watching closely to prevent burning. Add drained, soaked rice and salt, tossing to coat. Cook for 2 minutes.

Add 3 cups of water and bring to a boil. Cover with lid and turn off heat. Let sit for 40 minutes, undisturbed (no lifting of lid).

Remove lid and gently fluff rice with a fork or chopstick.

Bring a large saucepan or dutch oven of water to a boil, then add soaked rice and salt. Bring water back to a boil, reduce heat to simmer and cook, uncovered, for 8-9 minutes. Drain cooked rice into colander, then place back into large saucepan.

In a small skillet, melt ghee or butter over medium heat. Add cumin seeds; cook until they start to crackle, watching closely to prevent burning. Pour toasted cumin over boiled rice, and using a spatula, gently toss to coat.