Ingredients:
- 1 1/2 cups Lundberg Brown Jasmine Rice, rinsed
- 2 1/2 cups water or chicken stock
- 2 tablespoons Ghee
- 1 teaspoon salt
Directions:
Preheat oven to 375-degrees.
In a medium saucepan, melt Ghee and add the rinsed rice and saute 1-2 minutes. Add aromatics to saute if desired.
Add the water and salt and bring to a rolling boil. Stir. Cover with a tight fitting lid and place in the preheated oven.
Cook for 45 minutes or until all the water is absorbed.
Aromatics:
1 teaspoon dried garlic or onion powder
Fresh chopped allium
Sprig of fresh rosemary and thyme
Dried bay leaves
Pinch of turmeric
Cinnamon stick and whole cloves
