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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse rice in several changes of cold water until water runs clear. | 2. Drain well in a sieve. | 3. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat. | 4. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. | 5. Remove from heat and let stand, covered and undisturbed, 5 minutes. | 6. Discard bay leaves, then stir in butter until melted. | 7. Fluff gently with a fork. | 8. Cooks' note:. | 9. Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
chicken broth	3 1/2	cups	reduced sodium	-	-	-	-
cinnamon	1			-	-	-	-
bay leaf	4	turkish		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

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