Sticky Rice with Peas
Glutinous rice is a type of short-grained rice that becomes sticky when cooked, though doesn't contain any gluten.
- 1 cup short-grain glutinous rice, or basmati rice
- 1 2/3 cups cold water
- 1/2 teaspoon salt
- 1 cup fresh or frozen peas, (not thawed)
- Rinse glutinous rice in a strainer under cold water, rubbing with your fingers to remove excess starch. (If using basmati rice, you do not need to rinse it.) Drain and transfer to a medium saucepan. Add water and salt. Bring to a simmer over medium-high heat, stirring occasionally. As soon as the water simmers, reduce heat to low and cover the pan. Cook until nearly all the water has been absorbed, 8 to 12 minutes.
- Add peas and cook until all the water has been absorbed, 2 to 3 more minutes. Remove from the heat and let stand, covered, for 5 minutes.
Per serving: 108 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 3 g protein; 2 g fiber; 331 mg sodium; 54 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch
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- Ease of Preparation
- Total Time
- 30 minutes or less