|4 cups||rice (Jasmine if you like)|
|6 cups||filtered water|
|1 tsp||cumin seeds|
|1 tsp||coriander seeds|
|1 pince||saffron threads|
|2 tbsp||parsley, chopped, dried if you like|
I have observed and copied how rice is done at Indian restaurants. I happen to like Jasmine rice a lot. I don't think this is what is served in restaurants nor consumed in India necessarily. Basmati is too expensive except for very special occasions. I haven't heard what rice is actually used in restaurants.
Roast cumin seed in a dry, medium to hot pan over the stove. Just when it starts to darken (but still green), add the coriander seeds and roast until both are just starting to turn brown.
Cook rice in a rice cooker until the switch pops (saying it's done). Unplug the rice cooker immediately. Lift the lid and cover with a very thin, cotton cloth (dish towel or other) and replace the lid.
After ten or fifteen minutes, open the cooker and fluff the rice with a fork. Introduce the roasted seeds, saffron threads and parsley progressively, tossing to mix thoroughly. Do not compress the rice when doing this. Replace the cloth and lid until ready to serve.