In Chinese, this is called Yumi Zhou and can be eaten for breakfast or lunch, or as part of a full dinner. BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice. Bring back to the boil, stir several times, cover loosely, and let the rice simmer for 40 minutes at the lowest possible heat. Add the corn and simmer for 20 more minutes. Stir in the scallions and chili bean sauce. Just before serving, sprinkle on the roasted ground Sichuan peppercorns. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.9mg||1 %|
|Potassium 165.7mg||4 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 58.6g|
|Protein 5.5g||8 %|
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Calories per serving: 273
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