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Ingredientes
Direcciones
- Put rice in a 3-qt heavy saucepan and, using your fingers as a rake, rinse under cool running water. Drain rice in a colander.
- In pan bring water (3 1/2 c. for white or possibly 4 c. for brown) to a boil with rice. Simmer rice, covered, over moderately-low to low heat till steam holes appear on surface and water is absorbed, about 16 min for white rice and 35 to 40 min for brown.
- With a fork fluff rice and spread in a shallow baking pan. To cold rice completely, spread in a shallow baking pan. Refrigeraterice, covered with plastic wrap, at least 12 hrs. Rice may be made 2 days ahead and chilled in a sealable plastic bag.
- This recipe yields 7 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1107g | |
| Calories 1013 | |
| Calories from Fat 15 | 1% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 319mg | 9% |
| Total Carbs 221.86g | 59% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.33g | 0% |
| Protein 19.79g | 32% |
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