1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking. Add cumin seeds, curry powder and cinnamon and toast for 1 minute.
2. Add 4 cups water and bring to a boil. Stir in rice and salt.
3. Reduce heat to low; cover and cook 15 to 18 mintues until all water is absorbed and rice is tender.
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