Chaval (White Rice)
4 servings
35 minutes
Chaval, or white rice, is the foundation of many dishes and a symbol of simplicity and versatility in cooking. This recipe combines traditional European methods with hints of Eastern sophistication through the use of ghee. The rice, pre-washed and infused with the aroma of oil, becomes tender and fluffy after cooking. It pairs perfectly as a side dish to meat, vegetables, and sauces and is an essential part of a balanced diet. White rice is easily digestible, nutritious, and can enhance the flavor of any main dish. In the history of many cultures, it is considered a symbol of abundance and prosperity, accompanying celebrations and everyday meals. It can be served as a standalone dish or as a base for culinary experiments.
1
Rinse the rice and soak it for 15 minutes, then drain it in a colander or sieve/or, without rinsing, fry it in ghee in a 2-liter pot.
- Long grain rice: 350 g
- Melted butter: 2 tablespoons
2
When the grains become transparent after soaking in oil, pour in hot water.
- Water: 825 ml
3
Stir to break up lumps, add salt, bring to a boil, and cover tightly with a lid.
- Salt: 1.5 teaspoon
4
Reduce the heat to minimum and cook for 15-20 minutes (depending on the type of rice) until the rice absorbs all the water and becomes soft and fluffy.