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Basmati Rice with Spices
Source: dLife

A fragrant rice flecked with orange.

Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 240.9
Total Carbs 49.7 g
Dietary Fiber 2.9 g
Sugars 3.8 g
Total Fat 3.1 g
Saturated Fat 0.4 g
Unsaturated Fat 0.9 g
Potassium 168.0 mg
Protein 4.8 g
Sodium 182.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Rice, basmati, white, California, dry
1 cup  fresh chopped onion
2 tsp  canola oil
0 1/2 tsp  turmeric/Tumeric, ground
2 tsp  ground cinnamon
0 1/4 tsp  cardamom, ground
2 cup  cold water
1 1/2 cup  grated carrots
1 tsp  grated orange peel
0 1/4 tsp  salt
  1. Rinse the rice and soak it in water to cover for 30 minutes.
  2. When the rice has soaked for about 20 minutes, saute the onions in the oil for about 5 minutes. Add the turmeric, cinnamon, and cardamom. Cook, stirring constantly, for another minute and set aside.
  3. Bring the 2 cups of water to a boil in a medium saucepan with a tight fitting lid. Stir in the onion mixture, carrots, orange peel, and salt.
  4. Drain the rice and add it to the saucepan. Return it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until tender.
  5. Remove from the heat and allow to sit for 10 minutes. Just before serving, stir the rice to fluff it.

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