If plain rice is boring to you, try this recipe!  And remember, in the summer when it is too hot for soup, you can use your chicken broth to make flavorful rice.  If you are not making your own broth, give it a try–see a previous post for this recipe.  It’s easy and economical, when you buy a whole chicken for the meat, to follow up with a batch of broth.  If you don’t have any broth, use 2 cups of water instead–I have made it this way and it is still very good.

When you cook the rice this way, you will not need to add any additional oil or ghee once it is cooked.

Serves 2

1 cup organic brown basmati rice

1 Tbsp ghee

1 cup water

1 cup chicken broth

1/2 tsp sea salt

1 tsp chili powder

Rinse rice under running water and drain.  Add the rice to the sauce pot and heat over medium-high heat stirring until rice is dry.  Use enough heat to get the rice to “steam” but not burn.  Add 1 Tbsp. ghee and stir until melted and then add the chili powder and salt and stir well.  Add the water and bring to a boil and then immediately add the broth.  Bring to a boil again and then immediately reduce heat to low so the mixture just simmers.  Cover with a lid and continue to simmer undisturbed (don’t remove lid) for 30 minutes.  Remove lid (all the liquid should be absorbed and if it isn’t continue to simmer with the lid on for another 5 minutes or so).  Add  more salt to taste but fluff the rice with a fork to mix–gently lift the rice from the outside toward the middle.  Serve immediately.