Try this Sweet Rice and Mangos recipe, or contribute your own.
Suggest a better descriptionRinse the rice and let soak in cold water for 5 to 10 hours. Peel and slice the mango Mix the last 7 ingredients and blend to a smooth cream. Drain the rice well and lay in a thin layer on a steamer insert (cheesecloth on top of the insert may be needed if the holes are too large) and cook over steam for about 40 minutes or until soft. Spoon hot rice into small bowls, top with the chilled mango slices and spoon over the lightly warmed tofu cream. Roasted cashews or a few shreds of coconut may be added as a garnish only if you wish. Source: from a fatfree Oriental Delights cooking class. Posted by Barbara Zimmerman
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 1 | ||
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Calories: 275 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.9mg | 1 % | |
Potassium 378mg | 10 % | |
Total Carbohydrate 57.4g | 17 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 51.9g | ||
Protein 9.7g | 14 % | |
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: 275
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