I decided to put up this recipe as an afterthought. I have put up Tuver Dal, Sambar, Mung beans curry and Kadhi and some curries as well and Plain rice is usually something that goes well with these Dals and Kadhi. This was one of my first posts on my blog along with Tuver Dal back in 2011.
I put in Ghee in the Rice bowl itself for a simple reason. If Ghee is carried on the Table, the quantity eaten would be blasphemous. But this way I not only manage to coat every Rice grain with Ghee and at the same time control the tempting dollops. 🙂
My family is not Ghee deprived 🙂
My aim in uploading basic recipes is to highlight a simple fact. Indian kitchens are never out of certain basics like rice, lentils, wheat flour, dry spices like cinnamon, cloves, pepper.., ginger, garlic, chillies-green or dried, salt, sugar, jaggery, Ghee, oil etc. Aren’t these enough to come up with a simple meal of Dal-rice, curd-rice or a simple Alu/potato subzi and Roti ?
- 1 cup Rice Washed thrice- for quantity be your own judge
- 2 tsps. Cow's Ghee/ Clarified butter
- 3 cups water to the proportion of RICE: WATER = 1 : 3
In a microwavable bowl, place the required quantity of the fragrant grains.
With every wash drain the water from the bowl. Wash the Rice thrice to remove all sorts of smells and residues.
Add fresh / sweet water to the proportion of RICE: WATER=1:3
Add 2 tsps. (you are free to add more if you like) Ghee.
Put the Bowl in the microwave for anywhere between 15 to 20 mins.
Check rice. If There is water at the bowl's base continue for 2-3 mins. more.
Microwaved rice is ready.
When there is a will there is always a meal and a smiling family! A home-cooked meal is MY deal 🙂
HAPPY COOKING & Cook at home with Cook-at-home