Heat the oil in a medium saucepan over medium high heat. Drop in the cumin seeds and cook until they pop. Do not allow the cumin seeds to burn or become very dark brown in colour. Add the rice and fry it in the oil for about 1 minute.
Add the water and salt and bring to the boil. Once the water boils reduce the heat to low and cover the saucepan. Leave covered over low heat for 5 minutes, then let stand covered for 10 minutes. Toss with a fork before serving.