Soak, rinse & steam the rice. Set aside. In a small pot, over medium heat, combine coconut milk, 1/3 c sugar & 1/2 ts salt & cook, stirring constantly, 3 to 4 minutes. Pour 1/4 c of this mixture over the warm rice & toss gently until just combined. Cover & set aside for 30 minutes. In another small pot, over medium heat, bring remaining sugar, salt & coconut cream to a boil. Cook uncovered, stirring frequently, for 5 to 8 minutes. Mound the rice on an oval shaped platter & drizzle with coconut cream mixture. Peel, halve & cut mango into 1/2" thick sloces. Place next to rice on platter. Grace Young, "The Best of Thailand: A Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (80%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 267.9mg||7 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.6g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!