Cook the rices as you would with water or as instructed on the package, using the coconut milk instead of water, a 1-2 or 1-2.5 percent ratio. Bring to boil, then simmer until all liquid is absorbed.
If you like it sweeter, cook it with extra brown sugar so it forms a sticky mass. Once the rice is tender, spread it across banana leaves (or put in a bowl) and top with Dulce de Leche or coconut caramel to cool into a richly-flavoured cake.
Serve with macerated or sliced fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||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.
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