4 Serves
46 Mins
Measure the rice into a bowl and cover with cold water. Use your fingers to gently massage the grains until the water becomes cloudy, then drain. Repeat this rinsing process five more times until the water remains clear.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
166 µg / 400 µgCalcium
222 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
213 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
927 mg / 4,700 mgSodium
324 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Transfer the rinsed rice into a saucepan. Add either 400ml of water or a mixture of 200ml dashi and 200ml water. Bring the liquid to a boil over the stove.
Reduce the heat to a low simmer, cover the saucepan with a tight-fitting lid, and cook for 15 minutes.
Remove the saucepan from the heat and allow it to sit, covered, for an additional 15 minutes to steam.
Stir the mirin into the cooked rice and fluff the grains gently before serving with your choice of toppings.
47
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Tanzanian
Indian