.jpg)
4 Serves
89 Mins
14 g
52 g
8 g
Rinse the long grain white rice thoroughly under cold water until the water runs clear, then soak for 30 minutes.
Ingredients, vitamins, and health benefits
White Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
235 µg / 400 µgCalcium
331 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
302 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
1295 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
10 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a heavy-bottomed pot, heat the vegetable oil over medium heat and lightly toast the rice for 2 minutes.
Add the pitted dates, cardamom, saffron, and water to the pot, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
Stir in the rose water and let the rice stand, covered, for 5 minutes before fluffing with a fork to serve.
Cold Water
Rose Water
Vegetable Oil
Water
Pitted Dates
Cardamom
Saffron
Vitamin A
1286 µg / 900 µgVitamin C
225 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
235 µg / 400 µgCalcium
331 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
302 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
1295 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16
g123
g18
g
Japanese
BangladeshiZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g.jpg)
