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Before you jump to Perfectly cooked basmati rice recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.
Wholesome eating encourages a feeling of wellness. We are likely to feel way less gross when we increase our consumption of healthy foods and reduce our consumption of processed foods. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s hard to find healthier foods for treats between meals. Finding snacks that really help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need an instant pick me up.
Whole grain meals are an excellent choice for a fast wholesome snack. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly come across in our grocery stores.
You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to perfectly cooked basmati rice recipe. You can cook perfectly cooked basmati rice using 4 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to make Perfectly cooked basmati rice:
- Provide 3 cups Basmati rice
- Provide 3 cups Water
- You need 1 table spoon Butter
- Take Salt
Steps to make Perfectly cooked basmati rice:
- Soak the rice for 2 hours. Place in a pot of hot water, add butter and. Leave to start boiling then cover it.
- Cook for 10 to 15 minutes on medium heat and check to see if the water has dried and its cooked through. Fluff it by gently stirring it with a spoon or fork. Serve with stew or sauce.
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