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Ingredientes
- 6 c. Water
- 2 tsp Salt
- 3/4 c. Short grain rice
- 2 c. Corn, fresh or possibly frzn
- 3 Tbsp. Finely minced scallions
- 1 Tbsp. Chili bean sauce
- 2 tsp Roasted Sichuan peppercorns (crushed)
Direcciones
- In Chinese, this is called Yumi Zhou and can be eaten for breakfast or possibly lunch, or possibly as part of a full dinner.
- BRING THE WATER TO THE BOIL in a large pot, add in the salt and then the rice.
- Bring back to the boil, stir several times, cover loosely, and let the rice simmer for 40 min at the lowest possible heat. Add in the corn and simmer for 20 more min. Stir in the scallions and chili bean sauce. Just before serving, sprinkle on the roasted grnd Sichuan peppercorns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 856g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2364mg | 99% |
| Potassium 231mg | 7% |
| Total Carbs 70.54g | 19% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.99g | 1% |
| Protein 6.82g | 11% |
