Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
535
Calories
8g
Protein
28g
Fat
65g
Carbs
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 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fenugreek | not in our table | 0 |
| Seed | 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
- 300 grams uncooked white long-grain rice
- 400 ml coconut milk
- 2 red shallots
- 2 slices fresh ginger
- 1 pinpoint of fenugreek seed
- 2 pandan leaves
Directions
1
Rinse and drain the rice.
2
Put all ingredients in a skillet or saucepan ; make sure the rice is submerged in the coconut milk by 2 cm.
3
Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.
4
Remove the pandan leaves.
5
Pour the rest of the coconut milk over the rice.
6
Allow to rest for 15 minutes at room temperature, then serve.
Recipe sourced from
wikibooks