Sweet rice is rice and milk.

• nutritional information
• Chinese herbology

    Sweet rice is also known as botan rice, Chinese sweet rice, glutinous rice, granza rice, Japanese rice, paella rice, sticky rice, and sushi rice.

    Prepare sweet rice by rinsing the raw rice two to three times, until the water runs clear. Place the rinsed rice into a bowl filled with cool milk or water, approximately two to three inches above the level of the rice. Let the rice stand in the liquid for six to eight hours. Drain the rice and place it on a cheesecloth. Wrap the cheesecloth and place inside a bamboo steamer. Bring water to a boil, then place the bamboo steamer above the boiling rice (double boiling). Be certaint that the boiling water doesn’t actually touch the rice. Place a metal lid loosely above the rice. Steam for about 45 minutes (or until the rice is tender).

    Cooked sweet rice may be stored in a refrigerator for up to one week and in a freezer for up to six months.

    In Thailand it is common to dip a small ball of sticky rice in a spicy sauce.

    In Japan it is common to use sticky rice to make sushi.

nutritional information:

    Sweet rice is a food that helps nourish the kidneys.

nutritional value per 1 cup (200 grams) cooked:

• Calories: 169 calories
• Proteins: 3.5 grams
• Total Fat: 0.33 grams
• Carbohydrates: 37 grams
• Fiber: 1.7 grams
• good source of selenium: 9.7 mcg

    Rice is a source of iron and calcium.

Chinese herbalism:

    Chinese gender: slightly yang (slightly warm)

    Chinese flavor: sweet

See also: rice.

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