Ingredients (use vegan versions):
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon canola oil (optional)
Directions:
Rinse the rice in a fine sieve until
the water runs clear (you don't have to
do this, but it lowers the carb
content).
Put the rice into a container, if you
want, you can put the oil in now and
and mix gently, coating each grain. Now
pour the water inside the container and
soak for 20 minutes.
Put the water and rice in a large
saucepan, turning heat on high.
When the water boils, cover the pot and
reduce the heat to low, and cook 15-20
minutes until all the water is absorbed.
I usually wrap a clean cheesecloth
around the lid to absorb excess water
since this eliminates mushiness.
When the rice is cooked, turn off the
heat and let stand, covered, for about
10-15 minutes. This lets the rice
absorb extra steam and get even
fluffier.
Serving Size:3/4 cup cooked
Calories: 150
fat: 0g (3.5g w/ oil)
fiber: 2g
protein: 3g
total carbs: 25g
Serves: 3-6
Preparation time: 50-60 min
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