Directions:
- Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.12 Kcal (218 kJ) | ||
| Calories from fat | 41.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1441.86mg | 60% | |
| Potassium | 188.97mg | 4% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 16.5mg | 27% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 21.56 Kcal (90 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 7% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 3% | |
| Sodium | 596.46mg | 60% | |
| Potassium | 78.17mg | 4% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 6.8mg | 27% | |
| Calcium | 6.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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