Usuba
Rice with Raisins and Ghee
Tender rice infused with clarified butter, with crispy roasted raisins. The dish is prepared in two stages: rice is cooked separately, then simmered over low heat with butter, and raisins are fried until golden.
- Total
- 30 min
- Standard serving
- 155.1 g
Ingredients
Total 4
Instructions
- 1
Step 1
Sort through the rice, removing debris and damaged grains. Rinse under cold water several times until the water runs clear.
Pour boiling water over the rice for 10–15 minutes, then transfer it to a pot with boiling salted water.
Cook the rice until fully done, then drain it in a colander to let the water run off.
- 2
Step 2
In a separate saucepan, melt the clarified butter over medium heat.
Put the boiled rice in a pot with oil, stir until the rice is evenly coated.
Pour the remaining melted butter over the rice, cover the pot tightly with a lid, and place it on very low heat for 25–30 minutes.
- 3
Step 3
Sort through the raisins, rinse them, and pour boiling water over them for 5–10 minutes to let them plump up.
Drain the water, spread the raisins on a dry pan and fry over low heat with a small amount of oil until golden, stirring occasionally.
- 4
Step 4
Arrange the rice on plates. Place a piece of butter in the center of each portion, cover it with rice on top, and garnish with fried raisins.
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