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Drain the rice, making sure to reserve the soaking water. Let the rice air dry in a fine-meshed strainer for 10 to 15 minutes.
Bring the reserved soaking water to a boil in a medium saucepan. Stir in the rice, then reduce the heat to very low, cover the pan, and simmer undisturbed for 20 minutes, or until all the water has been absorbed.
Add the 2 tablespoons of ghee and 1 teaspoon of sea salt to the warm rice, gently mixing with a fork to fluff it.
Once the rice has cooled to room temperature, gently fold in the 1 cup of yogurt and 1 teaspoon of ginger. You can serve this chilled or at room temperature.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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