Wash 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|
|Calories from Fat: 97 (24%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 401
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