2 Serves
68 Mins
5 g
55 g
2 g
Rinse the cooked Japanese short-grain rice under cold water using a colander to remove excess starch.
Ingredients, vitamins, and health benefits
Cooked Japanese Short-Grain Rice
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
192 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a large pot, combine the rinsed rice with fresh water and bring to a gentle boil over the stove.
Reduce the heat to low, cover the pot, and simmer for 50 minutes until the rice has broken down into a creamy porridge consistency.
Stir in a small amount of vegetable oil for richness, then season the porridge with salt and pepper to taste.
Ladle the hot porridge into bowls and serve immediately.
Hot Water
Vegetable Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
192 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
5
g64
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µg.jpg)