Ghee Basmati Brown Rice


  • coconut oil butter or ghee
  • 1 cup of rice
  • 1 3/4 cups of water substitute part of the water for stock, for extra flavor
  • 2 tablespoons chopped parsley or cilantro optional


  • Heat the oil, butter, or ghee in a medium lidded pot over medium-high until shimmering.
  • Rinse the rice in a fine sieve, then add to the pot. Saute the rice grains in the fat until the grains are glossy.
  • Add the water, bring to a boil, then reduce heat to maintain an active simmer.
  • Cover, and cook for 25 minutes.
  • Turn off the heat, and leave the pot to sit on the cooling burner (still covered) for 15 minutes (steam will finish cooking the rice).
  • Uncover, add a pat of coconut oil, butter or ghee, and plus the optional chopped herbs.
  • Stir gently until the fat is melted and well-distributed.

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