MELT butter in a saucepan over medium heat. Stir in rice, scallion whites, and pepper flakes; cook 1 minute.
ADD coconut milk, pineapple juice, water, salt, and sugar. Bring to a boil, cover, reduce heat to low, and cook until rice is tender, 15 minute; remove from heat and let stand 5 minutes.
STIR IN scallion greens and lime juice; garnish with coconut.
Nutrition per serving: 466 cal; 23g total fat (20g sat); 8mg chol; 496mg sodium; 66g carb; 2g fiber; 5g protein
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 2mg||0 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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: 25
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