Try this Thai Style Risotto recipe, or contribute your own.
Suggest a better descriptionA quantity of good chicken stock equal to the volume of water specified by the rice cooker to cook two cups of rice plus two tablespoons. Method: Place the rice in the cooker. Stir fry the other ingredients (except the stock of course :-) Add the ingredients to the cooker, and switch on. When the cooking time is finished, the dish is ready to serve. If you wish you can add a pinch of saffron or turmeric to colour the rice yellow. Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 59.6mg | 2 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.1g | ||
Protein 0.4g | 1 % | |
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: 16
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