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Hakubai Rice Sweet - 32 Oz
Note: Use cooked sweet rice to prepare traditional Japanese Ohagi, Sekihan (Red Rice) and Cherry Blosson Mochi. Product of USA.
Serving Size: 0.25cup
Servings Per Container: 22
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving (-)||(-)|
|Trans Fat||Amount Per serving (-)|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving (-)||(-)|
|Sodium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 33g||11%|
|Dietary Fiber||Amount Per serving (-)||(-)|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 3g||0%|
Glutinous Milled Rice.
Directions Place sweet rice in colander or sieve, wash under cold running water, stirring with hand until water is almost clear, if desired. Place sweet rice in bowl, cover with fresh water. Let stand 12 hours or overnight. Drain. Spread sweet rice in thin, even layer in colander, sieve or steam rack lined with cheesecloth. Cook covered, over rapidly boiling water 25 minutes. Sprinkle lightly with salt, steam 20 to 25 minutes longer, or until tender and translucent. (Add extra boiling water to steamer pan if necessary.) 1 cup raw sweet rice makes about 2 cups cooked.
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