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1. Pick over the rice, wash it very well, and drain. Place it in a 10-inch frying pan and add the water and salt.
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2. Bring to the boil over medium heat, stirring occasionally. Cover, reduce heat a little, and cook for 15 minutes until all the water is absorbed.
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3. Add the ghee and stir with a wooden spoon. Even out the top of rice, pressing lightly.
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4. Cover the pan and return it to medium-low heat for 30 minutes. Move the pan over the burner from time to time so that bottom of the rice becomes evenly browned.
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5. Remove from the heat and place the bottom of the pan in cold water for 10 seconds. Dry the bottom of the pan off with a towel.
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6. Run a spatula around the sides to loosen the rice, and then place a plate on top of the pan. Holding the plate and pan firmly, turn them upside down so that rice cake comes out cleanly.
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7. Serve this cut in wedges with kebabs or stews. This is often served cold in summer.
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