Bowl Of Rice Folded With Ghee Recipe
carried a deliciously creamy taste
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Ingredients
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Rice and finishing
Method
Rice and finishing
Rinse and soak rice
Place the rice in a fine-mesh sieve or bowl and rinse under cold running water, gently swishing, until the water runs mostly clear (about 2–3 minutes). Drain thoroughly. If time allows, transfer rinsed rice to a bowl, cover with cold water and soak 20–30 minutes to produce fluffier grains; drain well before cooking.
Bring water to a boil
In a medium saucepan, add 2.25 cups water and 1 tsp salt. Bring to a rolling boil over medium-high heat.
Add rice and simmer
Add the drained rice to the boiling salted water, stir once to separate, then reduce heat to low so the pot is at a gentle simmer. Cover tightly with a lid and cook undisturbed for 12–14 minutes (for basmati) or until the water is absorbed and rice is tender. Do not lift the lid while cooking.
Steam rest
When the rice is done, remove the pot from heat and keep it covered. Let it rest (steam) for 8–10 minutes to finish cooking and to firm the grains.
Fluff and fold with ghee
Remove the lid. Add 2 tablespoons of warm ghee directly over the rice and 1–2 tablespoons of the optional warm milk if using. Using a fork or rice paddle, gently fluff the rice by lifting and turning — do 8–10 gentle lifts — incorporating the ghee evenly without smashing the grains. Taste and adjust salt.
Final seasoning
If desired, drizzle the remaining 1 tablespoon ghee over the top for a glossy finish. Season with freshly ground black pepper to taste (about 1/4 tsp if using). Gently fold in chopped cilantro or chives if using, saving a small pinch for garnish.