Cumin-Orange Rice

Heat stock on stove to a simmer.

Melt butter in a small saucepot. When butter starts to brown, add rice. Stir.

Add cumin, orange peel seasoning, cinnamon, cayenne, and a pinch of salt and pepper. Save a tiny pinch of orange peel for garnish.

Stir on medium heat for 30 seconds.

Add stock. Stir. Bring to a simmer. Cover. Cook 20 minutes. Remove from heat but do not remove cover. Let steam 5-8 minutes.

Fluff. Garnish with orange peel seasoning.

Add extract. Stir.

Variations; Chicken stock, chicken bouillon, brandy, garlic, carrots, espresso, pumpkin, crushed pepper flakes, chives, clove, coriander seed, ginger, lime, coconut, mint, onions, cashew, almond, hazelnuts, walnut, peanut, pecan, pistachios, pine nuts, sesame, shallot, brown sugar, champage/red wine/rice wine/apple cider/sherry/white wine vinegar, chili powder, tamarind, paprika, cilantro