Try this Basmati Rice recipe, or contribute your own.
Suggest a better descriptionWash the rice thorougly in several changes of water and put in a bowl. Add enough water to cover the rice by at least 1-inch. Soak rice for 1/2 to 4 hrs. Drain the rice. Discard the soaking water. In a deep pot, bring a large quantity of water - as for cooking pasta- to a boil over high heat. Add the drained rice, stir briefly to prevent the rice from settling. When the water returns to a boil, set the timer and cook the rice exactly 4 mins. Drain rice in a large sieve over the sink. Transfer the rice to a heated platter and serve immediately. Recipe by: Julie Sahni posted to eat-lf by Reggie Dwork Posted to EAT-LF Digest by Penchard@aol.com on Jul 19, 1999,
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 | ||
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Calories: 205 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.3mg | 0 % | |
Potassium 68.4mg | 2 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 44.1g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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