1. Steam the spinach in a covered steamer or saucepan over boiling water until limp, about 3 minutes. Transfer to a blender or food processor and puree until smooth. Set aside. 2. In large pan, combine water and rice. Cover and bring to a boil. Reduce heat and cook until the water is absorbed, about 25 minutes. Mix in the spinach puree and simmer for 5 minutes. Add salt and pepper. 3. Prepare a 10-inch square pan by oiling. Spoon the hot rice into pan and press it into the pan firmly with a spoon. Rinse the spoon with water as needed to prevent rice from sticking. Allow rice to cool completely. Run a knife or spatula around the pan edge to loosen, then turn the rice out onto a cutting board. Cut into 1-inch cubes with a knife, rinsing the knife in cold water after each cut. 4. Arrange the cubes on a platter and drizzle with a little of the soy sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
