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CATEGORY CUISINE TAG YIELD
Grains Thai Rice, Thai 10 Servings

INGREDIENTS

Stephen Ceideburg
4 c Uncooked long or short-grain
Thai sticky rice

INSTRUCTIONS

Eaten with fingers, sticky rice accompanies this selection of recipes.
Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for
8 hours or overnight. Drain and place in a cheesecloth lined steamer
basket. Set the basket over several inches of boiling water 'm a wok
or saucepan. Cover and steam for 20 to 25 minutes, or until the rice
is tender, shiny and slightly sticky, adding water to the pan if
necessary. Serve immediately.  Makes 10 cups.  226 CALORIES PER CUP: 4
G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG  SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 20
Total Fat: 2.4g
Carbohydrates: 64g
Fiber: 4.8g
Protein: 4.8g


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