In a medium saucepan, heat Milanese Gremolata Infused Olive Oil over medium heat. Add cumin seeds, fenugreek and onion, sauteing for 3 minutes, or until onion has softened and cumin has toasted and smells fragrant. Stir in balsamic and cook for 1 minutes. Add rice and water to pot and stir together. Cover with a lid, lower to medium low and let simmer for 20 minutes, until rice is cooked and fluffy. Fluff with a fork, stir in cilantro as desired and serve.