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Saffron Rice With Cashews

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.9848
Energy (kCal)1543.5525
Carbohydrates (g)326.362
Total fats (g)24.0675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve saffron in warm milk. | 2. Melt butter in a medium to large saucepan. | 3. Add currants, nuts, and rice. | 4. Stir over a low heat for several minutes. | 5. Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture. | 6. Stir briefly. | 7. Raise the heat and bring the water to a boil. | 8. Lower heat, and cover to barely simmer for 25 minutes. | 9. Serve immediately. | 10. For Vegan use only the Soy milk and a Vegan [no dairy products] margarine. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    saffron 3/4 teaspoon crushed 1.6275 0.3432 0.06 0.0307
    milk 4 1/2 tablespoons 41.175 3.2265 2.1263 2.2072
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    currant 1/2 cup 35.28 8.6128 0.784 0.2296
    cashew nut 1/2 cup - - - -
    grain rice 2 1/4 cups - - - -
    water 4 1/2 cups 0.0 0.0 0.0 0.0
    salt 1 1/2 1/2 - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    cinnamon 2 pinches - - - -

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



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