Try this Thai Coconut Rice recipe, or contribute your own.
Suggest a better descriptionBring to a boil in a large saucepan:
coconut milk
jasmine rice
ginger
salt
Stir once and cover and cook over very low heat about 20 minutes.
About 3 minutes before rice is cooked, lightly toast to a golden brown the shredded coconut in a small non-stick skillet over medium-low heat. Sprinkle the shredded coconut over the rice as you plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 361 | ||
Calories from Fat: 192 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.1mg | 1 % | |
Potassium 272.6mg | 7 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 38.2g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database 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: 361
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