| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Iraqi | Main dish, Middle east | 12 | Servings | |
INGREDIENTS
| 3 | c | Jasmine rice |
| 4 | T | Olive oil |
INSTRUCTIONS
Wash rice in cool water and drain. In a large pot, put in rice with water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by biting a grain of rice: The outside should be soft but the inside still hard. Transfer rice to a sieve and rinse. Add oil to the pot and put wet rice back in. Place a kitchen towel over the pot and replace the lid. Cook on low heat for 45-55 minutes, or until fluffy. At the bottom of the pot a crunchy layer will form that is everyone's part. Makes 10-12 servings. Per serving: 226 calories, 4 grams protein, 44 grams carbohydrates, 3 grams fat, 0 gram saturated fat, 0 milligram cholesterol, 3 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g