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Preparation time: 20 minutes Cooking time: 20 minutes Cook rice with water and turmeric in a heavy saucepan over high heat until boiling. Reduce heat, cover tightly and cook for 12 minutes. Moisten the dessicated coconut with milk or coconut milk and set aside. Cook nuts, curry leaves, mustard seeds and chillies in the ghee until the mustard seeds begin to pop. Stir into the rice with the coconut, adding the juice of 1 lemon. Cover tightly again and cook a further 7-8 minutes until the rice has absorbed the liquid and is dry and fluffy. Check for taste, adding extra lemon juice, or serve with the remaining lemon cut into wedges. Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 19:18:17 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 257 (43%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 61mg||19 %|
|Sodium 14.3mg||0 %|
|Potassium 307mg||8 %|
|Total Carbohydrate 79.8g||23 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 74.3g|
|Protein 8.1g||12 %|
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Calories per serving: 592
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