Emirati Yellow Rice

1. Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.

2. Preheat oven to 250°F.

3. Put stock into a large pot with saffron.

4. Bring to a boil.

5. Drain the rice and add to the boiling stock. Stir once or twice very gently.

6. Let boil for 8 minutes and strain the rice.

7. Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.

8. You may use the remaining stock in Recipe #388925.

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Nutrient	Quantity
Total fats	0.0026 g
Protein	0.005 g
Carbohydrates	0.0286 g
Energy	0.1356 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0005 g
Water	0.0052 g
Calcium, Ca	0.0486 mg
Fiber, total dietary	0.0017 g
Niacin	0.0006 mg
Vitamin A, RAE	0.0118 g
Riboflavin	0.0001 mg
Sodium, Na	0.0648 mg
Total lipid (fat)	0.0026 g
Manganese, Mn	0.0124 mg
Fatty acids, total saturated 16:0	0.0005 g
Fatty acids, total saturated 18:0	0.0001 g
Vitamin B-6	0.0004 mg
Selenium, Se	0.0024 g
Ash	0.0024 g
Fatty acids, total saturated 18:1 undifferentiated	0.0002 g
Copper, Cu	0.0001 mg
Thiamin	0.0001 mg
Iron, Fe	0.0049 mg
Carbohydrate, by difference	0.0286 g
Phosphorus, P	0.1102 mg
Folate, total	0.0407 g
Fatty acids, total saturated 18:2 undifferentiated	0.0003 g
Zinc, Zn	0.0005 mg
Fatty acids, total polyunsaturated	0.0009 g
Vitamin A, IU	0.2319 IU
Folate, DFE	0.0407 g
Vitamin C, total ascorbic acid	0.0354 mg
Fatty acids, total saturated	0.0007 g
Fatty acids, total monounsaturated	0.0002 g
Folate, food	0.0407 g
Magnesium, Mg	0.1155 mg
Potassium, K	0.7542 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	0	0	0	0
Basmati rice	1 cup	0	0	0
Saffron	1 pinch	0.1356	0.0286	0.0026
emirati yellow chicken stock	4 cups	0	0	0