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Middle Eastern · Side
Egyptian Rice with Ghee
Long-grain rice rinsed, salted and left to dry, then toasted briefly in ghee and steamed until every grain is separate and fluffy. A simple side for stews and soups.
- Yield4 servings
- Hands-on20 min
- Total1 h 5 min
- Difficulty
Ingredients
- 300 glong-grain white rice
- 1½ tspsalt, divided
- 30 gghee
- 650 mlwater
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