Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 4.2mg||0 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 43.8g|
|Protein 4g||6 %|
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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: 216
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