We took an Indian cooking class at a culinary school in Cambridge. This is how they taught us to make rice. It is shockingly good.
Toast cumin seeds until fragrant (I usually do a few teaspoons).
Rinse jasmine rice until water runs clear from it.
Do two parts water to one part rice and put cumin seeds in while cooking. I use my rice cooker-so I am not sure how long to say to cook it on a stovetop-typical time, I guess.
The flavor and texture are really great.
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