Time to prepare: 10 mins to prep
Time to cook: 30 mins to cook
Time to cook: 30 mins to cook
Amount to eat (1 cup)
Sugars
Sugar: 0g
Sucrose: 0.1g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 2.6g
Monounsaturated:1.2g
Polyunsaturated: 0.3g
Trans: 0.2g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.1g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 1g 5%
Net Carbs: 50
Sodium: 311.9mg 13%
Potassium: 202.3
Cholesterol: 10.2
Nutritional Values (g)
Calories: 273 Fat: 4g
Protein: 6g Carbs: 51g
Protein: 6g Carbs: 51g
Recipe Instructions
Ingredients
Butter (Salted)
2 tbsp / 28.4 grams
2 tbsp / 28.4 grams
Turmeric (Spices, ground)
2 tsp / 4.4 grams
2 tsp / 4.4 grams
Garlic (Raw)
2 cloves, minced / 6 grams
2 cloves, minced / 6 grams
Cumin (Spices, cumin seed)
1 tsp, ground / 3 grams
1 tsp, ground / 3 grams
White rice (Long-grain, regular, raw, enriched)
2 cup / 370 grams
2 cup / 370 grams
Chicken broth (Soup, canned, less/reduced sodium)
3 cup / 720 grams
3 cup / 720 grams
Instructions
Step 1
Heat the butter, turmeric, garlic, and cumin in a medium pot over medium heat. Stir and heat until the butter has melted.
Step 2
Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.
Step 3
Add 3 cups of chicken broth. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer (with the lid in place) for 20 minutes.
Step 4
After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve!