4 Serves
66 Mins
Rinse the rice thoroughly under cold water until the water runs clear, then drain.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
1711 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat.
Add the aromatics like onion and garlic to the pot, sautéing until fragrant.
Stir in the rinsed rice and toast lightly for two minutes, then pour in the broth and bring to a boil.
Reduce heat to low, cover, and simmer, stirring occasionally to prevent sticking, until the rice has completely broken down into a creamy porridge.
Season the porridge with salt and pepper to taste and serve hot.
3
g11
g0
g
