Rice Folded With Ghee Recipe

Rinse and soak

Place the rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 1–2 minutes). Transfer to a bowl and cover with cold water. Soak for 20–30 minutes, then drain thoroughly.

Toast aromatics (optional)

In the pot you will cook the rice in, warm 1 tablespoon of ghee over medium heat. Add the crushed cardamom pods and bay leaf and toast for 30–45 seconds until fragrant, taking care not to burn them. Remove the pot from heat briefly.

Cook rice

Add the drained rice to the pot with the aromatics and gently stir to coat grains with the ghee and distribute the spices. Pour in 2 1/2 cups water, the milk (if using), and 1 teaspoon salt. Return to medium-high heat and bring to a gentle boil uncovered. As soon as it reaches a boil, reduce heat to the lowest setting and cover tightly with a lid.

Simmer and rest

Let the rice simmer undisturbed for 12–15 minutes (do not lift the lid). After that time, turn off the heat and let the rice steam in the covered pot for an additional 10 minutes to finish cooking and absorb any remaining liquid.

Prepare ghee

While the rice is resting, warm the remaining 3 tablespoons ghee and 1 tablespoon unsalted butter in a small saucepan over low heat until the butter melts and the mixture is fragrant. Keep warm but not hot.

Fluff and fold with ghee: Remove the lid from the rice. Discard the bay leaf and cardamom pods if you prefer. Using a fork or rice paddle, gently fluff the rice to separate the grains. Pour the warm ghee-butter mixture evenly over the fluffed rice. Using a gentle folding motion (lift and fold from the bottom to the top), fold the rice 6–8 times until the ghee is evenly incorporated and the rice looks glossy and creamy.

Season and finish: Taste and adjust salt if needed. Sprinkle the freshly ground black pepper over the rice and fold lightly to distribute. Transfer the rice to a warm serving bowl.

Garnish (optional): Scatter the chopped cilantro and toasted slivered almonds or cashews over the top for color, texture, and a nutty finish. Serve immediately while warm.