Indian Rice

2 T ghee or butter
1 t cumin seeds
1/2 t turmeric
2 C fragrant long grain white rice (basmati or jasmine)
1/2 t kosher salt
2 3/4 – 3 C water

Add ghee or butter to a large saucepan that has a tight-fitting lid and melt over medium heat. Add in the cumin seeds and turmeric, stirring until fragrant. Add in the rice and salt and stir for about 3-4 minutes until the rice is slightly toasted and completely coated with the ghee and spices. Add in water, bring to a boil, reduce to low, and cover. Let sit on very low heat for 20 minutes. Remove from the heat, fluff and serve.


One thought on “Indian Rice

  1. Pingback: Chicken Coconut Kurma « all food, all the time

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