Cooked rice sautes best if chilled overnight so grains are fluffy-dry.

2	Cups	Water
1	Envelope	Instant vegetable broth OR
		1 vegetable bouillon cube
1/4	Tsp.	Ground cumin
1	Cup	Uncooked regular rice
1	Medium	Onion, chopped
1/2	Glove	Garlic, minced
3	Tbsp.	Vegetable oil
1/2	Tsp.	Salt
1/4	Tsp.	Chili pepper
1/8	Tsp.	Ground mace

Heat water with vegetable broth or bouillon cube and cumin to boiling in a medium-sized saucepan; stir in rice; cover. Cook 15 minutes, or just until rice is tender and liquid is absorbed. Spoon into a bowl; chill. When ready to finish dish, saute onion and garlic in 1 tablespoon of the vegetable oil until soft in a medium-size frying pan; remove and set aside. Turn rice out onto paper toweling; fluff with a fork to separate grains. Saute lightly in same frying pan, adding remaining 2 tablespoons vegetable oil. Stir in onion mixture and seasonings; cover; heat slowly just until hot. Spoon into a heated serving bowl. Garnish with parsley and serve with toasted slivered almonds, chopped radishes and sliced green onions to sprinkle on top, if desired.