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Hakubai Rice Sweet - 32 Oz
Note: Use cooked sweet rice to prepare traditional Japanese Ohagi, Sekihan (Red Rice) and Cherry Blosson Mochi. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories150 | ||
| % Daily Value* | ||
| Total Fat 0g daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate 33g daily value11percent, | ||
| Protein 3g | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Place sweet rice in colander or sieve, wash under cold running water, stirring with hand until water is almost clear, if desired. Place sweet rice in bowl, cover with fresh water. Let stand 12 hours or overnight. Drain. Spread sweet rice in thin, even layer in colander, sieve or steam rack lined with cheesecloth. Cook covered, over rapidly boiling water 25 minutes. Sprinkle lightly with salt, steam 20 to 25 minutes longer, or until tender and translucent. (Add extra boiling water to steamer pan if necessary.) 1 cup raw sweet rice makes about 2 cups cooked.
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