4 Serves
100 Mins
4 g
31 g
11 g
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 20 minutes.
Ingredients, vitamins, and health benefits
Basmati Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PeruvianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
285 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat and sauté the onions and garlic until golden brown.
Add the rice and spices to the pot, stirring gently to coat the grains in the oil and aromatics.
Pour in the hot water, season with salt and pepper, and bring to a gentle simmer.
Cover the pot with a tight-fitting lid and cook on low heat until the rice is tender and the liquid is fully absorbed.
Hot Water
Cooking Oil
Onion
Garlic
Olive Oil
Whole Spices (Cardamom, Cloves, Cinnamon, Ginger)
Salt And Pepper
Vitamin A
1 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
.jpg)
ArmenianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g