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Suggest a better descriptionThe 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 | ||
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Calories: 1635 | ||
Calories from Fat: 27 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1635
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