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4 Serves
72 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium heat and lightly toast the short-grain rice for 2-3 minutes until fragrant.
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ItalianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
382 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Add the chicken broth, cardamom, and mastic to the pot, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the rice for 20 minutes until the liquid is mostly absorbed and the rice is tender.
Pour in the whole milk and stir continuously over low heat for 10-15 minutes until the rice reaches a creamy, porridge-like consistency.
Season with salt to taste, remove from heat, and let the dish stand covered for 5 minutes before serving.
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