Ghee Rice

Pearlescent rice with distinct grains, releasing the warm aroma of clarified butter and whole spices. Roasted cashews provide a satisfying crunch.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 885
• Protein: 17 g
• Carbs: 165 g
• Fat: 17 g

Ingredients

• 400 g White rice ( long grain )
• 3 tbsp ghee
• 1 piece Yellow onion ( thinly sliced )
• 30 g Roasted salted cashews ( whole )
• 20 g Raisin
• 1 piece Cinnamon stick
• 4 piece cardamom ( whole )
• 3 piece Clove
• 750 ml Mineral water
• 1 pinch Gray sea salt
• 400 g Basmati Rice ( rinsed several times )

Instructions

1. Rice preparation

   Rinse the rice in cold water several times. The water must run perfectly clear to remove starch and prevent sticking. Drain and set aside.

2. Fry the garnish

   In a heavy-bottomed pot, heat the ghee. Fry the cashews until golden brown, then add the raisins until they plump up. Remove and set aside.

3. Sweat the aromatics

   In the same ghee, toss in the cinnamon, cardamom, and cloves. When the spices are fragrant, add the onion. Sweat without coloring until translucent.

4. Pearl the rice

   Pour the drained rice into the pot. Stir gently so each grain is coated in fat and becomes slightly translucent.

5. Absorption cooking

   Pour in the water and salt. Bring to a boil, then cover tightly. Cook over very low heat for 15 minutes. The rice is ready when the water is absorbed and small holes form on the surface.

Chef's tips

• Never stir the rice while it's cooking, or you'll break the grains.
• Use a pot with a heavy lid to keep all the steam trapped inside.

Storage

Keeps for 3 days in the fridge. To reheat, add a spoonful of water and cover to recreate steam.