Bahraini Fried Rice

Dina KhouryCuoco

Ingredienti

• 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
• Zafferano
  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

Passi

1. 1

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

   5 minuti
2. 2

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

   Utensili necessari:

   Pentola

   5 minuti
3. 3

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

   Utensili necessari:

   Pentola

   5 minuti
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.

   Utensili necessari:

   Pentola

   6 minuti
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.

   Utensili necessari:

   Pentola

   5 minuti
6. 6

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

   Utensili necessari:

   Pentola

   5 minuti
7. 7

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

   5 minuti
8. 8

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

   5 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Zafferanoper 100g

Energia300 kcal

Proteine10 g

Grassi totali5 g

Carbohydrate60 g

Fibre alimentari20 g

Zuccheri totali2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag