Growing up, rice with butter and salt was a staple in my diet and it is also eaten quite often by my own children. But when we got to have ghee with our rice, that was something special. It reminds me of my grandmother. After she mixed the rice up with the ghee and salt, she would gently roll the rice into bite sized balls and made it so easy and fun to eat. Ghee is clarified butter where the milk solids from butter are boiled out and what is left is a rich, flavorful, golden substance. Although easy to make, we did not have it often and ghee was quite a treat.
Ghee can be substituted for butter in many recipes. Here are the simple steps to making ghee at home. It can be stored in an airtight container on your counter for about a week and in the refrigerator for about a month.
Ingredients:
1/4 pound of unsalted butter (1 stick)
Directions:
Place stick of butter in a pan and begin to melt over medium low heat.
When the butter melts, it will have a layer of foam on the top.
Continue to heat for another 3-4 minutes. The foam will start to dissipate and pieces of the milk solids will sink to the bottom of the pan. The color should appear to look “golden.”
Using a fine mesh strainer, strain the ghee into a jar.
Allow the ghee to cool completely. It will solidify as it cools. Once it is cooled, close and store on your counter for up to a week or in the refrigerator for up to a month.
Try it on your morning toast 🙂