1. In a large saucepan, bring water to a boil and add rice. Cover and reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during required cooking time. 2. Put sesame seeds and salt in a heavy skillet. Cook over medium high heat, stirring constantly, until seeds begin to pop. Reduce heat and continue stirring until seeds take on a rich nut-brown colour, about 5 minutes. 3. Add salted seed mixture to rice and stir in just before serving. Makes 8-10 servings. NOTES : This book appears to have been produced as a fundraising project for Mount Sinai Hospital Auxiliary in Toronto, Canada. I dont know when it was published. I have chosen to use the metric units listed at the right side of the recipe. Alternatively use the following conversions for the purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2 Tablespoon, 1 mL = 1/4 teaspoon. Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note Posted to EAT-LF Digest by "Ellen Pickett"
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 10|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 116mg||3 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 35.2g|
|Protein 4.1g||6 %|
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Calories per serving: 186
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