Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Jasmine | 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 cups jasmine or basmati rice, uncooked
- 1 can (14 ounces) coconut milk
- 1½ cups water
- 1 to 2 teaspoons sugar
- salt and pepper to taste
- chopped, fresh parsley
Directions
In a pot with a tight-fitting lid, combine the coconut milk, water, sugar, salt and pepper.
Stir, making sure sugar dissolves.
Add the rice and bring to boil.
Cover, reduce heat and cook for about 20 minutes or until rice is tender.
Pour into a serving bowl and garnish with the chopped parsley.
Category:Cathy's Recipes
Category:Jasmine rice Recipes
Category:Basmati rice Recipes
Category:Coconut milk Recipes