The Chinese rinse rice five or six times to remove excess starch. This process results in light-textured rice. If not rinsed, rice will clump and not be as tender. Place 2 cups long grain white rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing rice gently between fingers. Drain. Wash rice 5 or 6 times or until water is clear. Drain. Add 2 cups cold water and heat to boiling. Cover tightly. Reduce heat and simmer 20 minutes or until liquid is absorbed. C) 1993 General Mills, Inc. Converted by MMCONV vers. 1.50
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 515.2mg||14 %|
|Total Carbohydrate 358.2g||105 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 352.4g|
|Protein 31.9g||46 %|
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Calories per serving: 1635
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