1 1/2 cups Basmati rice
3 cups water
2 cloves garlic, crushed
2 Tbsp olive oil
1 tsp salt
1 tsp cumin
2 cups green onions, finely chopped ( I used chives instead)
2 Tbsp seeded and finely chopped jalapeno pepper ( I just used red pepper flakes)
2 cups fresh cilantro
Rinse rice in a fine-mesh strainer under cold running water until the water runs clear. Drain. In a saucepan, mix the water, rice, garlic, olive oil, salt, and cumin. Bring to a boil. Reduce heat to medium- low and cook uncovered until almost all the water is absorbed, 8 to 10 minutes. Stir with a fork, cover, reduce the heat to low and cook another 6 to 8 minutes until rice is tender. OR put same ingredients in rice cooker, push button and walk away until cooker signals done.
Remove rice from the heat and fluff with a fork. Toss with remaining ingredients. Serve warm or at room temperature.
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