Sautéed Rice (Khara Chawal)

Main Dishes | Japanese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Author: Emily Johnson "Indian Vegetarian Cuisine"

Ingredients

Basmati rice - 1 cup
Butter - 1½ tablespoons
Water - 17 fl oz
Meyer Lemon Juice - 1 teaspoon
Salt - ¾ teaspoon

Step by Step guide

Step 1

Rinsed and drained basmati rice is first sautéed for a few minutes in butter or ghee, which prevents the grains from sticking together and becoming mushy during cooking. Of course, you can skip sautéing the rice: simply mix all the ingredients listed in the recipe, except for the butter or ghee, in a pot or electric steamer and then cook as directed.

Step 2

Heat the butter or ghee in a heavy 1.5-liter non-stick pot over medium heat. When the butter starts to foam (or the ghee becomes hot), add the rice and sauté gently for about 2 minutes, stirring carefully.

Step 3

Add the water, lemon juice, and salt, and bring to a boil over high heat.

Step 4

Once the water boils, reduce the heat to the lowest setting and cover the rice with a tight-fitting lid. Let it simmer quietly without stirring for 20–25 minutes, until the rice is tender and the water is fully absorbed. Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up.