Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
717
Calories
7g
Protein
53g
Fat
55g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 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
- =
- 1 tbsp margarine
- 1 cup basmati rice
- 1 cup water
- 2/3 cup canned unsweetened coconut milk
- 2 tbsp vegetable oil
- slivered or chopped almonds (optional)
- =
Directions
1
Melt margarine over medium heat.
2
Add rice and saute until it begins to turn opaque, about 2 minutes.
3
Stir in the water and coconut milk and bring to boil.
4
Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes.
5
Add salt to taste.
6
Serve it topped with the almonds.. that makes it really good!
Recipe sourced from
fandom