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How to Cook Ghee Rice

Delicious ghee rice made with lashings of coriander and Indian black salt.

Ghee Rice

Course: DinnerCuisine: IndianDifficulty: Easy


Prep time


Cooking time





Ghee, Rice, and Coriander. Simple. One of the easiest and tastiest ways to experience ghee is on plain basmati rice. This recipe calls for dashings of coriander and Indian black salt for additional health benefits. This ghee rice recipe is quick, easy, and a great recipe to pull out when you can’t be bothered cooking.


  • 1/2 Cup Basmati Rice

  • 2 tbs OMGhee

  • 1 Cup Chopped Fresh Coriander

  • Indian Black Salt

  • Squeeze of Lemon Juice per Serve

  • #1 Cup of Joy


  • Wash your rice 4 times until the water changes to be clear in colour. Then allow the rice to soak in clean filtered water for 10 mins.

  • Drain your rice and place it in a saucepan. Add boiling water to 1cm above the rice line. Turn the heat to high, place the lid on the saucepan and boil for one minute or until froth appears.

  • Turn off the heat, leave the lid on and wait. It will be ready in 10 mins. Do not remove the lid.

  • While waiting for your rice, cut the coriander finely.

  • Take the rice off the stove, stir through the coriander and add dollops of OMGhee.

  • Serve into individual portions and squeeze lemon liberally over each serve and season with black salt.

  • Serve into individual portions and squeeze lemon liberally over each serve and season with black salt.

Fun Fact

  • Black salt isn’t really that black and it stinks of sulfur. Don’t let this put you off though. Like parmesan cheese, it tastes different than how it smells. It adds a very distinct flavour profile to the dish without it becoming – salty. Black salt is only ever used for enhancing dishes after they have been made. It is not suited to be added to dishes during the cooking process.

Enjoy this gheelicious ghee rice recipe! Find more OMGhee recipes here!

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