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    You are in: Home / Recipes / Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia) Recipe
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    Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)

    Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia). Photo by GiddyUpGo

    1/1 Photo of Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    GiddyUpGo's Note:

    This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
    2. 2
      Add the butter, salt and cinnamon. Stir to combine and set aside.
    3. 3
      Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
    4. 4
      Add the cashews to the rice and stir to combine.

    Ratings & Reviews:

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    Nutritional Facts for Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.9
     
    Calories from Fat 99
    33%
    Total Fat 11.0 g
    17%
    Saturated Fat 3.4 g
    17%
    Cholesterol 7.6 mg
    2%
    Sodium 431.9 mg
    17%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.8 g
    3%
    Protein 5.8 g
    11%

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