Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 585
Calories from Fat 494 (84%)
Amount Per Serving %DIV
Total Fat 54.9g 84%
Saturated Fat 5.1g 26%
Monounsaturated Fat 44g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 6.8mg 0%
Potassium 559.9mg 12%
Total Carbohydrate 14.5g 5%
Dietary Fiber 9.4g 37%
Sugars 3g
Protein 11.7g 23%

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Recipe Description
Coconut cream is a rich addition to basmati rice. The balance between sweet and mild spice is perfect, and ideal for serving with grilled fish dishes.
Prep time
40 min
Cook time
15 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  basmati rice
2 Tablespoon(T)  mustard oil
2 1/4 Cup(c)  coconut cream
1 1/2 Teaspoon(t)  salt

Preparation

Rinse the rice in several changes of water until the water runs clear, then let soak for 30 minutes. Drain and set aside until ready to cook. Heat the oil in a large skillet or saucepan with a tight fitting lid over high heat until it smokes. Turn off the heat and let the oil cool completely. When you are ready to cook, reheat the oil over medium high heat. Add the rice and stir until all the grains are coated in oil. Add the coconut cream and bring to a boil. Reduce the heat to as low as possible, stir in the salt, and cover the skillet tightly. Simmer, without lifting the lid, for 8 to 10 minutes, until the grains are tender and all the liquid has been absorbed. Turn off the heat and use two forks to mix the rice. Re-cover the pan and let the rice stand for 5 minutes.

Additional notes

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Coconut Rice
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