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Crunchy Basmati Rice Recipe
|For seasoning mix|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|Sweet paprika||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Basmati rice||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 738 Calories from Fat 15
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1953.9 mg81.4%
Total Carbohydrates 161 g53.7%
Dietary Fiber 6.3 g25.1%
Sugars 3.4 g
Protein 16 g32%
Vitamin A 19.9% Vitamin C 10.3%
Calcium 19.4% Iron 25.5%
*Based on a 2000 Calorie diet
Place a 10-inch nonstick skillet over high heat, and add all of the ingredients.
Stir and cook until the rice is tender, about 16 to 18 minutes.
Transfer the rice to a strainer and rinse thoroughly.
Clean the skillet and place it back over high heat.
Add the rice and cook for about 30 to 35 minutes.
During the first 5 to 10 minutes, while the starches in the rice are still moist, there will be some minor sticking in the skillet.
With a wooden spoon gently clean the bottom of the skillet and turn the rice over.
Once the starches dry, the sticking will stop.
Gently shake or stir the rice occasionally to ensure that it browns evenly.
Continue to stir until the rice turns a golden brown and is crunchy.
Remove the rice and place it in an open container to cool, then cover it to store.