Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | 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
- 400 g white basmati rice
- 600 ml water
- 1 tbsp butter (optional)
- 1–3 tsp salt
- 2 tsp lemon juice
- Saffron (optional)
Directions
If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.
Rinse the rice in a sieve for 5–7 minutes under cold running water.
Add the water, rice, butter, and salt to a pot.
Bring to a rapid boil .
Mix in lemon juice and the saffron mixture if using.
Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.
Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.
Fluff with a fork and serve hot with your favorite recipe.