to neutralize phytic acids
Place rice in warm water mixture in a flameproof casserole and leave in a warm place for at least seven hours. Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing the lid, cook over lowest possible heat for about 45 minutes.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 | ||
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Calories: 328 | ||
Calories from Fat: 70 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 359.6mg | 12 % | |
Potassium 246.1mg | 6 % | |
Total Carbohydrate 58.3g | 17 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 55.8g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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