Saudi Carrot Basmati Rice
I give this 5 stars. It's very delicious and a nice colourful presentation. I serve this along with a small whole roasted chicken and a fresh salad.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 2
contains white meat
gluten free
red meat free
shellfish free
dairy free
- salt
- black pepper
- 1 medium carrot shredded
- 1/4 cup pine nuts
- 1 1/2 cups basmati rice
- 1/2 teaspoon kabsa spice mix
- 2 3/4 cups chicken stock
- Carbohydrate 156.85517002353 g
- Cholesterol 19.8000000167379 mg
- Fat 19.862600026739 g
- Fiber 6.98389999402753 g
- Protein 31.6110300180733 g
- Saturated Fat 3.60964800322719 g
- Serving Size 1 1 Serving (863g)
- Sodium 973.058000798428 mg
- Sugar 149.871270029502 g
- Trans Fat 2.05389200358679 g
- Calories 938 calories
Also required: 2 paper towels cut in half. Wash rice in a sieve until water runs clear. Soak rice for at least 15 minutes in a pot of cold water. Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them. Drain rice and add all ingredients to a large bottomed pot. Cover and bring to a boil. Reduce heat and simmer for 13-18 minutes, still covered. Uncover and fuff with a fork leaving it on the same burner. Place 3 of the paper towel pieces around the rim of the pot and cover tightly again. Use the forth one for any mess or save for later. Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice). Fluff again and serve.
