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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 3 quarts water to a boil in a heavy pot. | 2. Rinse the rice in several changes of cold water until the water runs clear. Drain well. | 3. Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil. | 4. Drain the parboiled rice well and clean and dry the pot. | 5. Add the butter to the pot and cook over low heat until melted. | 6. Stir in the coriander seeds and pepper. | 7. Add the parboiled rice to the pot, making a mound in the center. | 8. Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot. | 9. Lay the lemon zest over the top of the rice. | 10. Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning). | 11. Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes. | 12. Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes. | 13. Spoon the loose rice onto a serving platter and garnish with the lemon zest. | 14. Season with salt to taste. | 15. Break up the crust and scatter it over the rice. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1 1/2	1/2		-	-	-	-
water	3	quarts		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
coriander seed	1	tablespoon	crushed	14.9	2.7495	0.6185	0.8885
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
lemon zest	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.