Annie Chun's Simple Gourmet Asian Cuisine White Sticky Rice Description
- Restaurant Style Medium Grain Asian Rice
- Gluten Free
- Restaurant Quality Ready in 1 Minute
- Vegetarian / Vegan
- Low Fat
- Product of Korea
You're just a minute away from one of the true joys of Asian cuisine. Each bowl of our resturant-style sticky is individually steamed for perfect texture and superior taste. Breakfast to dinner, at home or at the office, it's never been easier to enjoy deliciously sticky white rice.
At Annie Chun's we make delicious, easy-to-prepare, Asian-inspired dishes that you can feel good about. That's our promise, and we don't take it lightly. It's what drives us each day to make our foods easier to enjoy and better for you, without sacrificing the vibrant aromas, flavors and textures that we all love.
Directions
Microwave Instructions:
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Peel back cover at designated corner
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Heat on high for 1 minute
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Peel off rest of film. Enjoy the goodness!
Stove Top Instructions:
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Cook unopened bowl in boiling water for 10 minutes
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Remove cover and serve
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tray (210 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 310 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 71 g | 26% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 6 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 13 mg | 0% |
|
| Iron | 0.5 mg | 2% |
|
| Potassium | 38 mg | 0% |
|
Other Ingredients: Water, sticky white rice, gluconic acid.
Warnings
Caution! Contents are hot after heating. handle with care. Recommended to let stand for 30 seconds before removing from microwave.
*Time is based on 1200 watt microwave. Microwave ovens vary. Times given are approximate.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Homemade Vegan Kimchi
Ready to take a food-cation all the way to East Asia? This Korean staple dish is packed with natural probiotics and can be paired with rice, salads, pasta and so much more. Most kimchi is made with fish sauce, but this alternative cleverly calls for a vegan brine. It takes about 25 minutes to make, and four to seven days to ferment. Experience how easy it is to master the age-old art of fermentation for an undeniably delicious way to promote a healthy digestive tract.
Makes 2 liters
Ingredients
1/2 cabbage (use napa for traditional Korean)
6 large carrots
8 diakon radishes
3 green shallots
1 pkg. Eden Foods Pickled Daikon Radish
Kimchi paste
2 brown onions
1 tsp. Redmond Real Organic Onion Salt (or Simply Organic Onion Powder)
2 thumb-sized pieces of ginger
1 tsp. Vitacost Organic Ground Ginger
1 Tbsp. Simple Truth Organic Minced Garlic
2 tsp. Simple Truth Organic Ground Chili Powder
1 fresh Korean chili pepper
Brine
4 cups water
4 Tbsp. Selina Naturally Celtic Sea Salt
1 Tbsp. Bragg Organic Raw Apple Cider Vinegar
Directions
- Chop cabbage and shallots into long fine pieces and place in large bowl.
- In food processor, blend daikon radishes and carrots. Add to bowl.
- In food processor, blend kimchi paste ingredients to paste texture; mix paste into vegetables until well combined.
- Transfer vegetables into a large jar.
- In separate bowl, mix ingredients for brine until dissolved.
- Pour brine over vegetables until well covered. Mixture will start to bubble almost immediately.
- Place lid on jar and ensure it’s airtight. Set jar aside at room temperature for four to seven days. Periodically taste the kimchi; when you’ve reached the ideal flavor, move jar to fridge to slow-down fermentation.
