*You may substitute chicken, beef, or vegetable broth. If using non-low-sodium broth, omit salt. In a medium-size (1 1/2-quart) heavy saucepan, combine water or broth with rice and salt. Bring to a boil and continue to boil, stirring often, until the water just covers the rice and large bubbles start to form on the surface. Then cover, and cook on low for 15 minutes. Remove from the heat and let set 5 minutes. Fluff with a fork. Makes about 3 cups. Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest by MsRooby
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 74.4mg||2 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 44.3g|
|Protein 4.1g||6 %|
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Calories per serving: 206
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