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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 under running water until water is clear. | 2. In large bowl, cover rice with water; soak for 1 hour, drain. | 3. Add salt to large pot of boiling water; add rice. | 4. Cover and simmer until tender, 6 to 8 minutes. | 5. Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside. | 6. Pour rice into large Dutch oven. | 7. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. | 8. Add sugar; stir until dissolved. | 9. Add reserved cooking liquid; bring to boil. | 10. Slowly pour over rice, stirring to coat. | 11. Stir in cardamom, cinnamon, cumin and pepper. | 12. Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour. | 13. Spoon into serving dish, mounding attractively. | 14. Meanwhile, peel and cut carrots into very thin strips or grate coarsely. | 15. In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes. | 16. Spoon over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
salt	1	tablespoon		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
cinnamon	1/2	teaspoon		-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
carrot	4			209.92	49.0496	4.7616	1.2288
golden raisin	1	cup		498.3	131.208	5.5935	0.759

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