Wash the rice in a colander and drain. Set
aside for 30 minutes. Heat a saucepan with ghee and fry the rice,
stirring for about 2 minutes. Add hot water and salt, stir and quickly
bring to the boil. Turn the heat very low, cover with a tight fitting
cover for 20-25 minutes. Lift the lid to allow steam to escape for a
minute. Then lightly fluff up the rice with fork. Dish up using a
slotted metal spoon rather than a wooden spoon, which will crush the
grains. Serve with curries or other spiced dishes.