Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g (2 milk tin cups ) short-grain non-parboiled rice
- Water (about twice the volume of the rice)
Directions
Wash the rice thoroughly, then drain.
Add water to pot and bring to a boil .
Add the rinsed rice to the pot of boiling water.
Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed.
Use the spatula to thoroughly mash the soft rice until it forms a soft dough .
Mold into desired container and allow to take shape of the container or wrap inside nylon
Serve hot with your preferred soup .