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2 Serves
88 Mins
4 g
42 g
7 g
In a heavy-bottomed pot, heat the cooking oil over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
58 µg / 400 µgCalcium
34 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
361 mg / 420 mgPhosphorus
994 mg / 1,250 mgPotassium
1200 mg / 4,700 mgSodium
545 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
12 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the rice cakes to the pot and toast them lightly in the oil for about 5 minutes until they are slightly golden.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the rice cakes for 70 minutes, stirring occasionally to ensure they do not stick to the bottom of the pot.
Remove from heat and let the dish stand for 5 minutes before serving to allow the sauce to thicken slightly.
Rice Cakes
Vegetable Broth
Vitamin A
14 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
5 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
58 µg / 400 µgCalcium
34 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
361 mg / 420 mgPhosphorus
994 mg / 1,250 mgPotassium
1200 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g53
g10
g
Malaysian
Zinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgAlcohol
0 g