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Basmati Rice

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.

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