Indian Rice Side 2

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse the 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice thoroughly and set it aside.
2. In a large, heavy-bottomed pot, melt 50 g of butter or heat the same amount of oil over medium heat. The choice between butter and oil can affect the flavor, with butter providing a richer taste.
3. Add the chopped onions to the pot and sauté until they become soft and translucent. Stir occasionally to ensure even cooking and prevent them from browning.
4. Once the onions are soft, add the rinsed and drained rice to the pot. Stir the rice gently to coat each grain with the butter or oil, allowing it to absorb the flavors from the onions.
5. Pour 600 ml of water into the pot and add 1 tsp of fine sea salt. Stir to combine, ensuring the salt is evenly distributed throughout the rice.
6. Increase the heat to high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer.
7. Cook the rice until all the water is absorbed and the grains are tender. This will take about 15-20 minutes, but check for doneness by tasting a few grains; they should be soft but not mushy.
8. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish cooking in its own steam and makes it fluffier.
9. Fluff the rice gently with a fork to separate the grains. Serve warm, adjusting the salt to taste if necessary, and enjoy this simple yet flavorful Indian rice side dish.