Directions:
- Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
- Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.
- Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
- Add boiling water to the pan as needed to maintain the original level.
- When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate. Serve hot, warm or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.8 Kcal (384 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.73mg | 0% | |
| Potassium | 9.46mg | 0% | |
| Total Carbs | 19.87g | 7% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 1.89g | 4% | |
| Amount Per 100 g | |||
| Calories | 97 Kcal (406 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5mg | 0% | |
| Potassium | 10mg | 0% | |
| Total Carbs | 21g | 7% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 2g | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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