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Ingredientes
- 600 gm flaked rice washed and liquid removed
- 1 tsp turmeric pwdr
- 1 tsp sugar
- 2 tsp lemon juice
- 1 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Â Â large healthy pinch asafoefida
- 1 tsp green chillies chopped
- 12 x curry leaves
- 4 Tbsp. coriander leaves minced
- 4 Tbsp. coconut grated if fresh or possibly desiccated
- Â Â salt
Direcciones
- Mix the rice turmeric salt sugar and lemon juice.
- Heat the oil in a pan and add in the mustard seeds.
- When they crackle add in the cumin asafoetida chillies and curry leaves.
- Fry for a minute and add in the rice mix.
- Reduce the heat and cook stirring for about 10 min or possibly till the spices are cooked and well blended.
- Serve warm garnished with coriander and coconut.
- Commonly served for lunch. Use medium rice flakes as the fine ones would disintegrate.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 614 | |
| Calories from Fat 56 | 9% |
| Total Fat 6.56g | 8% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 279mg | 8% |
| Total Carbs 125.27g | 33% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.57g | 1% |
| Protein 11.76g | 19% |
