Roasted rice is used quite frequently in Vietnamese cooking. We generally prepare a quantity of it and keep it in a jar to have on hand when needed. Heat a small, dry frying pan over high heat and add the rice. Toast, stirring constantly, until rice is brown. Transfer to a blender and grind into a powder. Store as suggested above. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 07:23:38 -0500 From: Wes King
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 23.7mg||1 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 24.3g|
|Protein 2.1g||3 %|
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Calories per serving: 114
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