Cup of Yum
1. 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.

Steamed version

1. 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.
2. 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).
3. Remove lid and gently fluff rice with a fork or chopstick.

Boiled version

1. 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.
2. 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.