Try this Black Sticky Rice recipe, or contribute your own.
Suggest a better descriptionWash rice well and soak in cold water overnight. Drain the rice and place in a perforated steamer. While the rice steams, grate the coconut and toast the sesame seeds. Toast the seeds in a dry frying pan over medium heat, stirring or shaking the pan to brown the seeds evenly. As soon as they are deep golden brown, turn them onto a plate. Bruise lightly together with the sea salt. Serve the rice warm or at room temperature, with sesame seeds, coconut and palm sugar. Source: Charmain Solomons Thai Cookbook Recipe courtesy of: Art Barron, 03 Feb 93 05:33:12 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 4 | ||
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Calories: 401 | ||
Calories from Fat: 97 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.8mg | 2 % | |
Potassium 210.1mg | 6 % | |
Total Carbohydrate 70.5g | 21 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 67.3g | ||
Protein 6g | 9 % | |
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: 401
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