Boil all the water and 3 cups of the coconut milk (reserve the remainder for a bit later). Make sure to salt the milky mixture.
Pick through the rice to ensure there are no other elements in there. You have to watch the pot because you don’t want it to boil over. Just as it starts boiling, add the rice.
Stir it. Let it come to a boil again and then lower the heat to the lowest setting possible and cover for 15 – 20 minutes.
When the rice is cooked, fluff it up with a fork. Then, pour half a can of sweetened condensed milk, mix it in as you fluff the rice (be careful not to smash the rice). Repeat that 2 more times (there should be 1/2 a can left).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1266g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 459 (11%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 30.5g||153 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 181.8mg||56 %|
|Sodium 869.6mg||30 %|
|Potassium 2757.5mg||73 %|
|Total Carbohydrate 828.2g||244 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 819.5g|
|Protein 90.2g||129 %|
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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: 4170
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