Roasted rice powder is used as a flavoring and binding agent in various recipes throughout this book. It is necessary to soak the rice first in order to obtain a deep golden color after roasting. Soaking also makes the rice easier to grind. Soak the glutinous rice in warm water for 1 hour. Drain. Place the rice in a small skillet over moderate heat. Toast the rice, stirring constantly with chopsticks or a wooden spoon, until deep golden brown, about 15 minutes. Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in your refrigerator and use as needed. It will keep for up to 3 months. Yield: 1 cup.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 76.6g|
|Protein 6.4g||9 %|
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Calories per serving: 348
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