Rinse the rice in cold water and drain well.
Spray a deep, lidded, non-stick frying pan and place over a medium heat.
Add the onion and cook for 5 minutes or until softened.
Flatten the cardamon pods with the back of a knife and add to the pan along with the cumin seeds, bay leaves and 0.5 teaspoon fine sea salt and stir for one minute.
Add the rice and stir until the grains are coated in the spice mixture. Crumble in the stock cube and stir in 550ml boiling water. Cover, reduce to low and cook for 10 minutes.
Remove the pan from the heat and leave to stand for 10 minutes without lifting the lid.
Fluff up the rice, discard the bay leaves and caradmom pods and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.1mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 262.6mg||7 %|
|Total Carbohydrate 72.4g||21 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 68.3g|
|Protein 7.7g||11 %|
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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: 347
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