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|22 servings per container|
|Serving Size: 0.25 cup|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||33 g (11%)|
Note: Use cooked sweet rice to prepare traditional Japanese Ohagi, Sekihan (Red Rice) and Cherry Blosson Mochi. Product of USA.
Glutinous Milled Rice.
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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