Basmati Rice

Ingredients

• A few years ago I was given the tip to fry Basmati rice in butter/ghee
• before adding water to cook it. I usually fry the rice until it
• takes on that very white colour, let the pan cool a bit, then add
• water to roughly 2.5 times the volume of rice. Bring to the boil,
• salt, then cook at a simmer until the water has gone. The rice
• isn't washed before cooking. The finished rice has superb texture,
• doesn't stick (even when cold), and has super flavour.