Ingrédients
Parboiled long grain rice. Ingredients: parboiled long grain rice.
Allergènes
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Na bereiding | |||
|---|---|---|---|
| Per 100 (g) | Per portion (150 g) | RI*/GDA | |
| Energy (kJ/kcal) | 493 / 116 | 740 / 174 | 9% |
| Total fat | 0.5 g | 0.5 g | 1% |
| saturated fat | 0.1 g | 0.1 g | 1% |
| Carbohydrates | 25 g | 38 g | 15% |
| of which sugars | 0.5 g | 0.5 g | 1% |
| Fibres | 0.5 g | 0.6 g | |
| Proteins | 2.6 g | 3.8 g | 8% |
| Salt | 0.01 g | 0.01 g | 1% |
*Reference-intake of an average adult (8400kJ/2000kcal).
Préparation
Koken
For the best results, cook the rice using the total water absorption method. This ensures that all of the flavours of the rice are retained for perfect rice every time. * Absorption in steam oven: Pour 1 volume rice and 2 volumes water into the tray Cook without lid for 25 - 35 minutes at 100°C, until all water is absorbed. * Pilaf cooking: Glaze 1 volume rice in a little hot oil. Add 2.5 volumes of water. Cook until all liquid is absorbed. * Quick cooking: Cook the rice in a large amount of boiling water for 20 minutes.
Détails du contact
Mars Belgium
Kleine Kloosterstraat 8, 1932 Zaventem
Consumer Support:Cette spécification provient de la base de données de PS in foodservice.
Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité