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4 Serves
94 Mins
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 30 minutes.
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VietnameseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
368 µg / 400 µgCalcium
527 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
433 mg / 420 mgPhosphorus
358 mg / 1,250 mgPotassium
2273 mg / 4,700 mgSodium
1647 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
18 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a heavy-bottomed pot, heat the cooking oil over medium heat and toast the rice lightly for 3 minutes.
Add the date syrup, cardamom, and a pinch of salt to the pot, stirring to coat the rice evenly.
Pour in the boiling water, bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the rice gently for 20 minutes until the liquid is absorbed and the rice is tender.
Remove from heat, stir in the rose water, and let the rice stand covered for 10 minutes before fluffing with a fork.
30
g65
g28
g
Lebanese
Iraqi