Challow White Rice
Master the art of perfectly fluffy and aromatic rice with this authentic Challow White Rice recipe, a staple in Afghan cuisine. Made with fragrant basmati rice, this dish achieves its signature texture through a meticulous boiling and steaming process that eliminates excess starch and locks in flavor. A touch of vegetable oil or clarified butter adds richness, while simple seasoning with salt enhances the delicate taste. Ideal as a versatile side dish, Challow White Rice pairs beautifully with hearty curries, kebabs, or stews. With just a few pantry staples and simple techniques, you can create restaurant-quality rice that's tender, separate, and irresistibly satisfying. Perfect for family dinners or special occasions, this recipe will elevate any meal with its refined simplicity.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil (or clarified butter)
Instructions
Rinse the rice under cold water several times until the water runs clear to remove excess starch. Set the rice aside to drain.
In a large pot, bring 8 cups of water to a boil over medium-high heat. Add 1 teaspoon of salt to the boiling water.
Carefully add the rinsed rice to the boiling water. Stir gently to prevent the rice from sticking to the bottom of the pot.
Boil the rice uncovered for 5-7 minutes, or until the grains are partially cooked (they should be soft on the outside but still firm in the center).
Immediately drain the rice in a large sieve or colander to remove the excess water.
Return the empty pot to the stove over low heat and add the vegetable oil or clarified butter. Spread it evenly to coat the bottom of the pot.
Spoon the drained rice back into the pot, forming a slight mound in the center. Sprinkle the remaining 0.5 teaspoon of salt evenly over the rice.
Using the handle of a spoon, create a few holes in the rice mound to allow steam to escape during cooking.
Cover the pot with a tight-fitting lid. If the lid doesn’t seal well, wrap it with a clean kitchen towel or aluminum foil to trap the steam.
Cook the rice on low heat for 20-25 minutes. This allows the rice to steam and become fully cooked, fluffy, and aromatic.
Once done, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the steam to settle.
Fluff the rice gently with a fork before serving. Serve warm as a side dish with your favorite main course.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
