4 Serves
49 Mins
Rinse the basmati rice thoroughly under cold water using a fine-mesh strainer.
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Vitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
1 µg / 400 µgCalcium
54 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
8 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Soak the rinsed rice in fresh water for 20 minutes, then drain, reserving the soaking water.
Bring the reserved soaking water to a boil in a medium saucepan, add the rice, reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork and stir in the ghee and salt.
Once the rice reaches room temperature, gently fold in the yogurt and fresh ginger.
3
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