1 cup brown or basmati rice, uncooked ½ tsp cumin seeds
1 tsp sunflower oil 3 ½ cups water
½ tsp mustard seeds 1 tsp sea salt
½ tsp fresh ground black pepper
In medium-sized saucepan heat oil and add mustard and cumin seeds. When the mustard seeds pop, add water, rice and salt. Bring to a boil. Cover and reduce heat to low. Cook for 15 minutes for basmati, 35-40 minutes for brown rice. Add black pepper, mix well and serve.