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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the water to boiling point in a large saucepan. | 2. Meanwhile, rinse the rice, and place it in the boiling water. | 3. Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel. | 4. Cover, reduce the heat and then simmer for 20-30 minutes. | 5. Remove the saucepan from the heat and pour off the water. | 6. Add the butter, sultanas and raisins and stir to blend. | 7. Spoon into a colander. | 8. Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked. | 9. Heat to boiling point. | 10. Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	1/2		0.0	0.0	0.0	0.0
rice	400			271580.0	56425.0	5579.6	2368.0
salt	10			-	-	-	-
yellow sugar	20	g		17.8	0.0	3.96	0.1
saffron	3			6.51	1.3728	0.24	0.1228
cinnamon	3	pieces		-	-	-	-
cardamom seed	8			17.8	0.0	3.96	0.1
naartjie peel	15		cut	17.8	0.0	3.96	0.1
butter	50			4275.0	196.425	133.575	360.0
sultana	75		mixed	17.8	0.0	3.96	0.1
raisin	75		seedless	37372.5	9840.6	419.5125	56.925

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