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Asian Rice

(0)
35 Min
 
portions
9 %

Carbs

1 %

Fats

1 %

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
Author: Marc van Hussen
Units:
 
  • 640 ml
    Tap water
  • 410 g
    Long grain Rice
  • 11 g
    Salt
  • 1.1 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Sieve
Method

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.

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