In saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups (300 mL) water; bring to boil. Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes. With fork, stir in salt.
Additional information :
Tips: Jasmine rice, or Thai rice, is a long-grain white rice with a subtle, nutty scent. Look for it in specialty, Asian or health-food grocery stores and some supermarkets.
Coconut milk can be found in cans or in the powdered form. Any leftover liquid milk can be frozen in ice cube trays, then transferred to freezer bags to add to curries or soups.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11mg||3 %|
|Sodium 303.2mg||10 %|
|Potassium 178.9mg||5 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 39.5g|
|Protein 4.9g||7 %|
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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: 289
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