Fragrant rice served alongside rich fish broth
Perfectly cooked jasmine rice paired with garudhiya creates an aromatic, comforting Maldivian staple.
Serves 4
Wash rice until water runs clear
Bring water to boil, add salt and rice
Cover and simmer 15-18 minutes until tender
Fluff with fork, drizzle with ghee
Use jasmine rice for fragrance
Don't stir rice while cooking
Add herbs or spices to rice
Mix in cooked vegetables
Refrigerate for 3 days; reheat with water
Rice is the foundation of Maldivian meals, served with most dishes.
Jasmine rice is traditional; basmati also works
Yes, use standard 1:1.5 rice to water ratio
Per serving · 4 servings total
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