.jpg&w=3840&q=75)
4 Serves
89 Mins
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
VenezuelanVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
30 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
41 mg / 4,700 mgSodium
1766 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Bring a large pot of salted water to a boil and parboil the rice for 5-7 minutes until the grains are soft on the outside but still firm in the center, then drain.
In a non-stick pot, heat the olive oil and a splash of water, then spread a thin layer of parboiled rice over the bottom to form the crust base.
Gently pile the remaining rice on top in a pyramid shape, poke holes in the rice with the handle of a wooden spoon to allow steam to escape, and cover the lid with a kitchen towel to trap moisture.
Cook over medium-low heat for 45 minutes until the bottom layer is golden brown and crispy.
37
g89
g32
g.jpg&w=3840&q=75)
Persian
Mexican