Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours will do. Drain rice and place into cane steaming basket and place on pot to suit. Bring water to boil and cover basket with a saucepan lid. Continue until rice is cooked. Transfer rice onto a clean surface and form into a suitable shape. Stored in a cane basket with lid. Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a base for Thai sweets. Created by Philip Thornton May 12, 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 26 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 425.6mg||11 %|
|Total Carbohydrate 443.2g||130 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 427.6g|
|Protein 36.4g||52 %|
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Calories per serving: 2005
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