Bahraini Fried Rice

Dina KhouryCocinero

Ingredientes

• 2 cups basmati rice, washed and soaked in cold water
  2 cup
• 2 cups sugar
  2 cup
• 2 tablespoons butter, melted
  2 tablespoon
• 3 cardamom pods, partially opened
  3 pods
• Azafrán
  0
• 1 cinnamon stick
  1 stick
• 1 tablespoon rose water
  1 tablespoon
• 1/2 teaspoon ground cardamom
  0.5 teaspoon
• 3 tablespoons butter for serving
  3 tablespoon
• 1 cardamom pod, partially opened for serving
  1 pod

Pasos

1. 1

   Soak the saffron in rose water and set aside until the saffron releases its color.

   5 minutos
2. 2

   Place the sugar in a pot over medium heat and stir until it dissolves, being careful not to burn it.

   Herramientas necesarias:

   Olla

   5 minutos
3. 3

   Pour 4 cups of lukewarm water over the dissolved sugar, then add the cardamom and cinnamon stick.

   Herramientas necesarias:

   Olla

   5 minutos
4. 4

   When the mixture starts to boil, add the rice and stir to prevent it from sticking to the pot. Boil the rice halfway for about 5 to 6 minutes, then remove from heat and drain.

   Herramientas necesarias:

   Olla

   6 minutos
5. 5

   Return the rice to the pot and pour the melted butter over it, then sprinkle the rose water and saffron mixture on top.

   Herramientas necesarias:

   Olla

   5 minutos
6. 6

   Leave the rice on low heat in a covered pot for 5 minutes until cooked.

   Herramientas necesarias:

   Olla

   5 minutos
7. 7

   When the rice is cooked, transfer it to a serving dish, ensuring that the grains are not clumped together.

   5 minutos
8. 8

   Before serving the dish, melt the serving butter and add a cardamom pod, then pour it over the rice.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Azafránpor 100g

Energía300 kcal

Proteínas10 g

Grasa total5 g

Carbohidratos60 g

Fibra dietética20 g

Azúcares totales2 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas