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4 Serves
72 Mins
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
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VietnameseVitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a large soup pot, bring the chicken stock to a boil over medium-high heat.
Add the rinsed rice and sliced ginger to the boiling stock, then reduce the heat to low and cover.
Simmer the mixture for 50 minutes, stirring occasionally to prevent sticking, until the rice grains have broken down and the porridge is creamy.
Season the porridge with salt and pepper to taste, then garnish with chopped scallions before serving hot.
22
g33
g16
g
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Libyan