Basmati Rice RecipeThe first step in this basmati rice recipe is to make ghee, a type of clarified butter. Don't worry, it's simple. Ghee gives the rice a nutty, caramel-like flavor. (You can even flavor ghee with spices, like peppercorns, ginger, or cumin as the butter slowly melts.) Leftover ghee tightly wrapped can be stored in the fridge for 6 months or in the freezer for up to one year. For basmati rice you will need:
For the ghee... 1 pound butter, unsalted For the rice.... 4 tablespoons homemade ghee 1 cup basmati rice 3/4 cup water 1 cup frozen peas salt
Gently melt the butter in a stainless steel pot with a heavy bottom over low heat. Turn heat up to medium and bring to a boil. Turn the heat back down to low and simmer, stirring occasionally for about 10-15 minutes, until it smells nutty and looks golden. To make the rice... Rinse the rice under cold running water until the water runs clear. Soak rice in cold, salted water for 2 to 3 hours. Drain. Put the ghee into a small saucepan and heat. Add rice and salt and stir. Add water and peas and bring to a boil. Reduce heat to a simmer and cover with a lid. Simmer for 10-15 minutes. Take off the heat and continue to steam the rice in the pot for another 5 minutes. Fluff with a fork and serve. This recipe for rice serves 6.
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