Try this Steamed Rice recipe, or contribute your own.
Suggest a better descriptionRinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE Nancy OBrions NOTES: I found this recipe for cooking rice on the cooking echo. Since I buy in bulk to at a cheap rate, I need one to have recipe to cook it. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 8 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 22.8g | ||
Protein 2.5g | 4 % | |
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: 114
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