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4 Serves
64 Mins
4 g
40 g
4 g
Heat the cooking oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
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IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
534 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 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 vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, for five minutes before fluffing with a fork and serving.
White Rice
Vegetable Broth
Vitamin A
21 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23
g140
g23
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g