Lexi's Clean Kitchen · by Lexi
How to Make Sticky Rice
NUTRITION · PER SERVING—
CAL 19%·PRO 12%
CARBS 90G95% OF CAL
0G FIBER90G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sticky rice cooked in a pressure cooker with a quick vinegar and salt seasoning. A versatile component that pairs with curries, stir-fries, and Asian mains.
component🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 cups water
- 2 cups sushi rice (rinsed until the water runs clear)
- 3 tablespoons unseasoned rice vinegar
- 1/2 teaspoon sea salt
At a glance
PER SERVING
CAL 19%·PRO 12%
CARBS 90G95% OF CAL
0G FIBER90G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 6mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 4mg
- Iron
- 0.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.