Ingredients:
Serves: 4
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 teaspoons salt
Method:
Wash rice well and soak I hour in cold water. Drain in colander while bringing
water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add
rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook,
without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape
for about 5 minutes, and then lightly fluff up rice with fork, taking care not to
mash the grains, which will be firm, separate and perfectly cooked. Dish up using
a slotted metal spoon rather than a wooden spoon, which will crush the grains.
Serve with curries or other spiced dishes.
Serves: 4
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 teaspoons salt
Method:
Wash rice well and soak I hour in cold water. Drain in colander while bringing
water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add
rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook,
without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape
for about 5 minutes, and then lightly fluff up rice with fork, taking care not to
mash the grains, which will be firm, separate and perfectly cooked. Dish up using
a slotted metal spoon rather than a wooden spoon, which will crush the grains.
Serve with curries or other spiced dishes.
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