You heat up a tablespoon or so of oil per cup of rice, stir in the rice then add the cumin, I just eyeball it, but it's probably about 1.5 to 2 tsp, then stir and toast the rice and cumin until really fragrant, then add the liquid and cook.
An adaptation of a recipe from 1 of our Thai cookbooks. Roasted red and yellow bells, shrimp, pork, chicken and rice salad with a coconut milk/lemon dressing.