Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 1 /2 cup|
|Calories from Fat: 57 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 43mg||1 %|
|Potassium 645.2mg||17 %|
|Total Carbohydrate 150.9g||44 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 137.8g|
|Protein 16.4g||23 %|
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Calories per serving: 714
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