Fill a large stockpot with 4 quarts of water, and bring it to a boil over high heat.

In the meantime, rinse the rice in a colander with cold water, mixing vigorously until the water starts to run clear. Drain the rice.

Once the water comes to a boil, add 3 tablespoons kosher salt to the pot. (It may seem like a lot of salt, but it’s the only way to add flavor to each grain or rice! Add the rinsed rice, and stir to combine.

Set a fine-mesh sieve or colander in the sink. Cook the rice 6-8 minutes or until al dente, stirring occasionally. Drain into the sieve, and immediately begin rinsing with cold water to stop the rice from cooking further. Drain immediately.

In a bowl, add the sour cream and 1 cup of the parboiled rice, stirring to combine.

Melt the ghee in a non-stick frying pan over medium heat. Add the sour cream and rice mixture, spreading it out in an even layer. Pile the remaining rice into the pan, mounding it gently toward the center.

Using the handle of a wooden spoon, gently dig 5 or 6 holes into the rice down to the bottom of the pot to allow steam to escape.

Continue to cook the rice over medium heat for 15-20 minutes, turning the pan a quarter turn every 3-4 minutes to ensure even browning until a golden crust begins to form on the bottom of the rice.

Reduce the heat to low, and continue to cook 15-20 minutes or until the rice is fully cooked and golden brown on the bottom.

Carefully run a spatula along the edges of the bottom of the rice to ensure it does not stick to the pan. Flip it over onto a platter or cutting board. (It should look like a cake of fluffy rice with a golden crust.) Serve warm!

Store in an airtight container in the fridge for up to 4 days.