Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| 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
- 2 coconuts, meat removed
- 3 to 4 cups rice (raw)
- 1 Tbsp. sugar
- Salt
- Water (2 cups for every cup of rice)
Directions
Cut the coconut into small pieces.
In a Blender, grind the coconut using boiling water.
Do small amounts at a time.
To get a stronger coconut flavor, reuse the coconut milk from the previous blending.
Be sure to strain out the ground coconut meat. In a large heavy saucepan, bring the coconut milk to boiling. Allow it to boil for 3 or 4 minutes.
This helps form the coconut oil. Add the rice, sugar and salt (as desired). Allow to continue boiling until the rice begins to rise in the water.
Be careful not to have the temperature too high as this rice burns and sticks easily. As it begins to dry, cover tightly, reduce heat to low and allow the rice to finish cooking.
Category:Panamanian Recipes
Category:Panamanian Vegetarian