Ghee rice or buttered rice

Ghee rice or buttered rice

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ghee rice is a festive dish and thus rich in flavour, so we always served it with a light curry.

Ingredients

Quantity Ingredient
2 cups basmati or medium-grained rice
3 tablespoons ghee or butter
10 cm piece rampe, (optional)
10 curry leaves
1/2 cup onion, chopped
4 cups water or stock
1/2 teaspoon salt
6 peppercorns
50g sultanas or raisins

Method

  1. Rinse rice thoroughly with water until the water runs clear – about 2–3 minutes.
  2. Melt the ghee or butter in a pan over medium heat, taking care not to let it burn. Add rampe, curry leaves and onion and sauté for about 30 seconds. Add rice and sauté for about 1 minute, stirring with a wooden spoon, until every piece of rice is covered with butter. Add water or stock, salt and peppercorns and cover with a lid.
  3. Bring to the boil, reduce heat and simmer for 20–25 minutes. Remove from heat; stir in sultanas and serve.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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