Sticky Rice with Peas

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From the EatingWell Kitchen

Glutinous rice is a type of short-grained rice that becomes sticky when cooked, though doesn't contain any gluten.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

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  1. 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.
  2. 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.

Nutrition information

  • Per serving: 186 calories; 0 g fat(0 g sat); 3 g fiber; 41 g carbohydrates; 5 g protein; 18 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 689 IU vitamin A; 6 mg vitamin C; 28 mg calcium; 1 mg iron; 327 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch

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