well if necessary.
colander for 30 minutes.
Heat ghee in
a heavy-based saucepan with a well-fitting lid.
Add rice and
fry, stirring for about 2 minutes.
Add hot water
and salt, stir and bring quickly to the boil.
very low, cover tightly and cook without lifting lid or stirring for 20
to 25 minutes.
Lift lid to
allow steam to escape for a minute or two.
fluff up rice with fork, taking care not to mash the grains, which will
be firm and separate and perfectly cooked.
Dish up using
a slotted metal spoon rather than a wooden spoon, which will crush the
curries or other spiced dishes.