Milk Rice
by Tarla Dalal
An aromatic rice preparation cooked completely in milk with a dash of spices, which gives it a very luxurious taste despite using no oil or ghee.
You could serve milk rice as it is with a spicy side-dish, or use it to make other dishes like biryanis, layered and baked rice dishes, or even innovative desserts !
Milk Rice recipe - How to make Milk Rice
Preparation Time: Cooking Time: Total Time:
Makes 2.5 cups
1/4 cup long grained rice (basmati)
3 cloves (laung / lavang)
2 cardamoms (elaichi)
1 bayleaf (tejpatta)
1 stick of cinnamon (dalchini)
1 cup low fat milk (99.9% fat-free , readily available in the market)
salt to taste
Method
- Method
- Clean, wash and soak the rice in water. Drain and keep aside.
- Put the milk to boil along with 1 cup of water.
- Combine together all the ingredients including the milk-water mixture and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork.
- Use as required.
Nutrient values per cup
| Energy | 87 cal |
| Protein | 4 g |
| Carbohydrates | 17.5 g |
| Fiber | 0.7 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 200 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.4 mcg |
| Calcium | 121.7 mg |
| Iron | 0.1 mg |
| Magnesium | 28.7 mg |
| Phosphorus | 47.9 mg |
| Sodium | 40.9 mg |
| Potassium | 19.8 mg |
| Zinc | 0.2 mg |
Outbrain
Flavors, Aroma and Texture... this rice ticks all the boxes... I served this rice with Dal Mkhani and it tasted fab.. as the richness of the rice enhanced the total experience of Kali dal aur chawal
I used milk rice as a base for cooking Masoor Biryani, so that we would not have to use any oil in making the biryani.