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2 Serves
740 Mins
Place the cooked rice in a bowl and cover completely with filtered water. Cover the bowl and let it sit at room temperature for 8 to 12 hours to allow for natural fermentation.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
273 µg / 400 µgCalcium
375 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
348 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
1510 mg / 4,700 mgSodium
1145 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
14 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Drain the excess water from the fermented rice using a sieve if desired, or serve with the liquid. Transfer the rice to a serving dish.
Season the fermented rice with salt, finely chopped onion, and fresh chili to taste. Mix gently and serve immediately.
2
g10
g0
g
Nigerian