INGREDIENTS

  • 1 cup brown basmati rice
  • 2 teaspoons ghee
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 1/2 cups filtered water
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

DIRECTIONS

  1. Wash rice under cold tap water and set aside to drain.
  2. In a 2 quart saucepan, heat ghee over medium heat.
  3. Add mustard and cumin seeds.
  4. When the mustard seeds sputter and pop, add water, rice, and salt.
  5. Bring to a boil. Cover and reduce heat to low.
  6. Simmer untouched for 45-50 minutes.
  7. Take off the heat and allow the rice to set for 5 minutes.
  8. Just before serving, add black pepper and fluff the grains with a fork. Serve hot.