Rice Salad Recipe

Directions:

1. Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.
2. Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.
3. Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.