Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 1061 g |
| Energy | 180 kJ / 43 kcal | 1903 kJ / 456 kcal |
| Sat. fat | 1 g | 1 g |
| Unsat. fat | 1 g | 2 g |
| Fibre | 1 g | 8 g |
| Salt | 407 mg | 4310 mg |
-
640 mlTap water
-
410 gLong grain Rice
-
11 gSalt
-
1.1 kgTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
20 Min
1
Wash the rice in a sieve with luke warm water until the drained water is clear, allow the water to drain off before adding to the sauce pan
2
When the rice is washed, cover with water. As a rule of thumb the rice should be the length of one digit of your middle finger below the surface of the water.
3
Place the pan on high heat until the water boils. Turn the heat low, add the salt and leave to simmer with the cover on.
4
After about 15 - 20 minutes, the water should be absorbed by the rice. You can now take off the lid and stir through the rice so it doesn't stick.
5
Leave for another few minutes until the rice is dry. It should now be a little bit sticky
6
Your rice is ready to serve
Tips
1
Use Basmati rice or other aromatic rice variants.
