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4 Serves
87 Mins
Rinse the rice thoroughly under cold water until the water runs clear.
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IndianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
418 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
315 mg / 1,250 mgPotassium
501 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
42 g / 50 gSaturated Fat
7 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
In a heavy-bottomed pot, combine the rice with milk and bring to a gentle boil over medium heat.
Reduce the heat to low and simmer, stirring frequently to prevent sticking, until the rice is very soft and the milk has thickened, approximately 60 minutes.
Stir in the sugar and cardamom, cooking for an additional 5 minutes until well incorporated.
25
g51
g7
g
British