Sauteed rice (Khara chawal)
4 servings
40 minutes
Sautéed rice (Khara chaval) is an elegant and aromatic dish of Japanese cuisine that can adorn any table with its airy texture and delicate flavor. The roots of this recipe trace back to Asian culinary traditions, where the art of rice preparation is considered a key skill. The use of basmati rice makes the dish particularly light, while pre-roasting the grains in butter gives them a delicate nutty hue. Adding lemon juice enhances freshness and adds a slight tanginess that harmonizes with the mild saltiness. This rice pairs perfectly with fish and vegetable dishes and can also serve as a standalone side dish, revealing the richness of flavors in each grain.
1
Washed and dried basmati rice is first sautéed in butter or ghee for a few minutes, preventing the grains from sticking together when cooked. Of course, you can skip sautéing: just mix all the ingredients listed in the recipe, except for the butter or ghee, in a pot or electric steamer and then cook as directed.
- Basmati rice: 1 glass
- Butter: 1.5 tablespoon
2
Heat butter or ghee in a heavy 1.5-liter non-stick pot over medium heat. When the butter starts to foam (or the ghee becomes hot), add the rice and sauté for about 2 minutes while stirring gently.
- Butter: 1.5 tablespoon
- Basmati rice: 1 glass
3
Add water, lemon juice, and salt, and bring to a boil over high heat.
- Water: 500 ml
- Lemon juice: 1 teaspoon
- Salt: 0.8 teaspoon
4
Once the water boils, reduce the heat to low and cover the rice with a tight-fitting lid. Let it simmer gently without stirring for 20-25 minutes until tender and all the water is absorbed. Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up.
5
Just before serving, remove the lid and fluff the steaming rice with a fork.