-
Wash rice
well if necessary.
-
Drain in
colander for 30 minutes.
-
Heat ghee in
a heavy-based saucepan with a well-fitting lid.
-
Add rice and
fry, stirring for about 2 minutes.
-
Add hot water
and salt, stir and bring quickly to the boil.
-
Turn heat
very low, cover tightly and cook without lifting lid or stirring for 20
to 25 minutes.
-
Lift lid to
allow steam to escape for a minute or two.
-
Then lightly
fluff up rice with fork, taking care not to mash the grains, which will
be firm and 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.