Because we tend to make a batch of this rice and reheat it over the course of a week, I use short-grain rice so that it doesn't dry out so badly in the refrigerator. If you're planning to make this for a meal and eat most of it fresh, then long-grain rice will give you a fluffier texture.
Heat a large nonstick saucepan over medium-high heat. Add:
Bring to a boil, then simmer until liquid is absorbed and rice is tender, about fifteen minutes. Remove from heat, let stand five minutes, fluff.
Heat a small skillet over medium-high heat. Add:
Melt butter. Add:
Cook until seeds pop, about two minutes. Add to rice:
Stir well.
Recipe adapted from Cooking Light Annual Recipes 2009, p229