Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups basmati rice
- 3 1/2 quarts water to 4 quarts
- salt
Directions
First wash rice in several changes of water, until the water is no longer milky. Do this by first running water over the rice in a strainer. Then place the rice in a bowl and fill with water (note how milky the water becomes). Drain and fill the bowl again. Repeat until the water is relatively clear.
Now place the rice in the bowl, cover by an inch with water, and let sit for 30 minutes.
Meanwhile, bring a large pot of water, 3 1/2 to 4 quarts, to a boil and add some salt.
Drain the rice and add it to the pot.
Stir the rice for about 30 seconds so that it do not stick to the bottom of the pot.
Bring the water back to a boil and cook the rice, uncovered, for 5 minutes.
Drain, shake in the strainer or colander to rid the rice of excess water, and serve at once in a heated dish.
This recipe provides six servings.