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4 servings
suggest servings
| 1 | cup | short grain rice | |
| 1/2 | teaspoon | ginger | Fresh, finely minced |
| 1/2 | teaspoon | canola oil | or peanut oil |
| 2 | cups | water | |
| 1/2 | teaspoon | salt |
Rinse rice in strainer and drain.
In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice.
Add the water and salt. Bring to a boil. Reduce heat to a simmer.
Cook covered until water is absorbed, about 12-15 minutes.
Stir once and allow to stand until ready to serve.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
just put the yeast in as per your breadmakers instructions
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