Spiced Rice With Fresh Ginger

1. Boil water, ginger, spices, and salt in a saucepan over high heat.

2. Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, 15 minutes.

3. Let stand 5 minutes; remove spices before serving.

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Nutrient	Quantity
Total fats	1.5176 g
Protein	0.9501 g
Carbohydrates	9.4589 g
Energy	40.83 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0694 g
Water	416.0611 g
Aspartic acid	0.1129 g
Calcium, Ca	111.939 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0018 g
Fiber, total dietary	4.0671 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0008 g
Fatty acids, total saturated 22:0	0.0184 g
Carotene, beta	5.373 g
Niacin	0.5101 mg
Vitamin A, RAE	0.912 g
Fatty acids, total trans-polyenoic	0.0046 g
Arginine	0.0591 g
Riboflavin	0.0292 mg
Fatty acids, total trans-polyenoic 22:4	0.0061 g
Fatty acids, total polyunsaturated 15:0	0.0019 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0694 g
Fatty acids, total saturated 20:1	0.0377 g
Glutamic acid	0.0872 g
Sodium, Na	38.352 mg
Fatty acids, total saturated 16:1 undifferentiated	0.004 g
Total lipid (fat)	1.5176 g
Manganese, Mn	7.5121 mg
Fructose	0.1765 g
Proline	0.053 g
Fatty acids, total saturated 16:0	0.2158 g
Fatty acids, total saturated 8:0	0.0027 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2685 g
Sucrose	0.0093 g
Choline, total	5.4102 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0061 g
Fatty acids, total polyunsaturated 18:1 t	0.022 g
Sugars, total	0.3719 g
Serine	0.0342 g
Fatty acids, total saturated 10:0	0.07 g
Fatty acids, total saturated 18:0	0.0799 g
Fatty acids, total saturated 20:4 undifferentiated	0.0109 g
Vitamin B-6	0.0636 mg
Selenium, Se	2.7648 g
Ash	1.0694 g
Fatty acids, total saturated 18:1 undifferentiated	0.1169 g
Pantothenic acid	0.0706 mg
Phenylalanine	0.0354 g
Fatty acids, total polyunsaturated 22:1 c	0.0019 g
Copper, Cu	0.0849 mg
Betaine	0.2694 mg
Thiamin	0.0183 mg
Methionine	0.0116 g
Iron, Fe	1.955 mg
Carbohydrate, by difference	9.4589 g
Phosphorus, P	16.968 mg
Folate, total	3.093 g
Dihydrophylloquinone	0.0864 g
Tocopherol, gamma	0.1084 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0032 g
Alanine	0.0402 g
Valine	0.0505 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0008 g
Fatty acids, total saturated 18:2 undifferentiated	0.3044 g
Glycine	0.0473 g
Glucose (dextrose)	0.1636 g
Fatty acids, total saturated 14:0	0.0292 g
Zinc, Zn	0.3746 mg
Isoleucine	0.0375 g
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	0.412 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0006 g
Leucine	0.0605 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0044 g
Vitamin A, IU	17.88 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0193 g
Folate, DFE	3.093 g
Tryptophan	0.0087 g
Vitamin C, total ascorbic acid	0.0462 mg
Phytosterols	29.868 mg
Fatty acids, total polyunsaturated 16:1 c	0.0027 g
Galactose	0.0226 g
Fatty acids, total polyunsaturated 18:1 c	0.0948 g
Fatty acids, total saturated 20:0	0.0203 g
Fatty acids, total saturated 6:0	0.0019 g
Tyrosine	0.0287 g
Vitamin K (phylloquinone)	14.9178 g
Fatty acids, total saturated	0.5086 g
Histidine	0.0208 g
Fatty acids, total monounsaturated	0.1635 g
Threonine	0.0293 g
Folate, food	3.093 g
Fatty acids, total polyunsaturated 17:0	0.0046 g
Fatty acids, total polyunsaturated 24:0	0.0516 g
Cryptoxanthin, beta	10.815 g
Vitamin E (alpha-tocopherol)	0.9261 mg
Fatty acids, total trans	0.0267 g
Fatty acids, total trans-monoenoic	0.022 g
Magnesium, Mg	43.194 mg
Lysine	0.0475 g
Potassium, K	154.62 mg
Cystine	0.011 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Ginger	2 teaspoons	12.06	2.5783	0.1526
Basmati rice	1 cup	0	0	0
Cinnamon	1	0	0	0
Water	1.75 3/4	0	0	0
Clove	5	28.77	6.8806	1.365