Basmati Rice with Ginger-Seasoned Yogurt

Rinse the rice well in a small strainer.

Soak the rice in the water for 20 to 30 minutes or overnight.

Drain, reserving the soaking water, and 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, reduce the heat to very low, cover, and simmer undisturbed for 20 minutes or until the water is absorbed.

Remove from the heat and let the rice sit covered for 5 minutes.Add the ghee or butter and salt, and gently mix with a fork.

When the rice has cooled to room temperature, gently fold in the yogurt, buttermilk or sour cream and ginger.

Can be served chilled or at room temperature.