Russian rice

The biggest share of rice in Russia comes from the territory of Krasnodar Krai. The local sort, white and round rice grains, is called “kuban” rice. It is great for making side dishes, desserts and porridge.

NUTRITIONAL VALUE

dry

per 100g of product

Energy  …………………………………………… 1495КЈ/358kCal
Fat  ……………………………………………………………………… 0.66  g
of which saturates …………………………………………. 0.12 g
Carbohydrates …………………………………………………… 80 g
of which sugars ……………………………………………….< 1.0 g
Dietary fiber ………………………………………………………….. 3 g
Protein ………………………………………………………………….. 6.5 g
Salt …………………………………………………………………….. <0.01 g

How to prepare
The ideal cereal and water ratio is 1:1.5. To prepare four portions you will need 2 cups of rice and 3 cups of water. But previously rinse rice thoroughly in cold water.
Put 3 cups of water on to boil and then add rice. After it boils again cover it with a lid. Cook it for 2-3 minutes over high heat, 7 minutes over medium heat and 2 minutes over low heat – in total 12 minutes.
Remove the pot from stove and let it rest for 10-15 minutes covered with a lid.
You can add salt and butter, or oil (as you prefer, but it’s tastier with butter). Have a good meal!