Recipe Menu
Picture of Purple Tai Rice Cooker Sticky Rice
chinese lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 766 kcal 38 %
  • Fat 2 g 2 %
  • Saturated 0 g 2 %
  • Carbs 169 g 56 %
  • Fiber 2 g 9 %
  • Protein 15 g 30 %
  • Cholesterol 0 mg 0 %
  • Sodium 289 mg 12 %
  • Calcium 78 mg 8 %
  • Magnesium 89 mg 21 %
  • Potassium 414 mg 9 %
  • Iron 3 mg 15 %
  • Zinc 3 mg 24 %
  • Phosphorus 265 mg 38 %
  • Vitamin A 1 µg 0 %
  • Vitamin C 9 mg 9 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 0 mg 9 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 38 µg 10 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 1 %
  • Vitamin K 1 µg 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Purple Tai Rice Cooker Sticky Rice

Ingredients

  • 1 shallot
  • 4 garlic cloves
  • 1 cup purple rice
  • 2 cups water or broth
  • 1 dash kosher salt
  • 1 splash olive oil

Login or Join to leave a comment

Login Join

Discussion (0)