Sticky rice~

Yield: 1 servings

Measure Ingredient
4 ounces Sticky rice
1 \N 12-in cheesecloth square
\N \N (for lining the steamer
\N \N Rack/tray)

In a small bowl, add the rice and enough warm water to cover the rice by 3-inches. Cover and let stand at room temperature for 3 hours.

Drain. In a medium saucepan with a steamer rack (or a wok with a bamboo steamer tray), add 3-inches of boiling water. Line the steamer rack/tray with the cheesecloth; add the rice and steam until tender and sticky, about 20 minutes. Use immediately or store in the refrigerator for up to 3 days. Makes 2 cups.

Selection Information -- a serving (scant ½ cup) provides: 1 bread.

Per serving (approximate): 105 calories, 2 g protein, 23 g carbohydrate, 0 g fat (0 g saturated fat), 2 mg sodium, 0 mg cholesterol, 1 g fiber.

Posted by David Pileggi Fido Cooking 6/24/94 Recipe By : Weight Watchers Magazine -- August 1994 From: Marjorie Scofield Date: 04-22-95 (160) Fido: Recipes

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