Try this Rice Porridge and Corn (Yumi Zhou) recipe, or contribute your own.
Suggest a better descriptionIn 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 | ||
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Calories: 273 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 273
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