4 Serves
92 Mins
In a dry saucepan over medium heat, toast the raw rice until it turns a golden brown color, stirring constantly to ensure even browning.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
231 µg / 400 µgCalcium
201 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
348 mg / 420 mgPhosphorus
538 mg / 1,250 mgPotassium
1168 mg / 4,700 mgSodium
271 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Add the licorice root and filtered water to the saucepan, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and allow the tea to simmer for 70 minutes to fully extract the licorice flavor and cook the rice.
Remove from heat and let the tea stand for 5 minutes before straining into mugs to serve.
9
g47
g11
g
