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4 Serves
97 Mins
In a heavy-bottomed pot, heat the olive oil over medium heat.
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ThaiVitamin K
3 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
13 µg / 400 µgCalcium
74 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
895 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Add the rice to the pot and toast it, stirring frequently until the grains are lightly golden and fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the rice until tender and the liquid is mostly absorbed.
Stir in the milk and continue to simmer on very low heat, stirring occasionally to prevent sticking, until the mixture reaches a creamy, porridge-like consistency.
Season with salt to taste and let the dish stand, covered, for 5 minutes before serving.
16
g10
g19
g
Greek