Gingered Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
water |
|
1 |
cup |
instant rice |
|
1/4 |
teaspoon |
salt |
|
1 |
tablespoon |
unsalted butter |
|
2 |
tablespoons |
fat-free sweetened condensed milk |
|
1 |
ounce |
crystallized ginger -- minced fine |
| Heat water, salt and butter to boiling. Remove from heat. Add rice and cover for at let 5 minutes. Remove lid and add milk and ginger and stir to combine. Cover and let rice mixture sit for 10 minutes or until all liquid is absorbed. Makes 4 servings. |
| Per Serving: 167 Calories; 3g Fat (16.2% calories from fat); 3g Protein; 32g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 151mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. |