4 Serves
77 Mins
Wash the jasmine rice thoroughly under cold water until the water runs clear, then drain.
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IndianVitamin E
3 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
153 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
994 mg / 1,250 mgPotassium
1324 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
128 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
332 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a large stock pot, bring the chicken broth to a gentle boil.
Add the washed jasmine rice to the boiling broth and reduce heat to a simmer, stirring occasionally to prevent sticking.
While the rice simmers, heat a small amount of oil in a frying pan and sauté the minced chicken with garlic until fully cooked.
Stir the cooked chicken mixture into the rice soup and season with salt and pepper to taste.
52
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Egyptian