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Cumin Scented White Rice Recipe
|Lard/Vegetable shortening||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1⁄2 Small, diced|
|Cumin seeds||1 Teaspoon|
|Long grain white rice||2 Cup (32 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 1813 Calories from Fat 438
% Daily Value*
Total Fat 49 g75.1%
Saturated Fat 18.5 g92.3%
Trans Fat 0 g
Cholesterol 42.7 mg
Sodium 1968.6 mg82%
Total Carbohydrates 307 g102.3%
Dietary Fiber 7 g28%
Sugars 3.2 g
Protein 28 g56.8%
Vitamin A 3.8% Vitamin C 12.4%
Calcium 19.1% Iron 40.9%
*Based on a 2000 Calorie diet
Add the garlic and onion and cook over moderate heat, stirring occasionally, until the vegetables are translucent, about 5 minutes.
Stir in the cumin and bay leaves and cook until the cumin is fragrant, about 2 minutes.
Add the rice, stirring to coat with the lard.
Add the water and salt; bring to a simmer.
Cover and cook over low heat for 18 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff the rice with a fork, discard the bay leaves and serve.