Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
652
Calories
8g
Protein
41g
Fat
65g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 3/4 cup coconut milk
- 1 lb freshly grated coconut
- 3 1/2 cups long grain rice
- 3 medium onions, grated
- 3 tablespoons peanut oil
- 1/2 teaspoon salt
- 1 1/4 cups coconut milk
- =
Directions
1
In a saucepan, boil milk. Add grated coconut. Stir and remove from heat. Cover and let it stand for 1 hour. In a wok, heat oil. Add rice and onions. Fry for 3 minutes. Place the saucepan containing the milk and grated coconut over medium heat. Add rice, onions and salt. Mix, stir well and bring to a boil. Reduce heat and cover the saucepan. Let it simmer over low heat for 30 minutes or until the rice has absorbed the liquid. Add extra coconut milk if the mixture becomes too dry before the rice is soft.
Recipe sourced from
fandom