Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
491
Calories
7g
Protein
27g
Fat
55g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 6 cups (1450 ml ) basmati rice
- 7 cups (1680 ml) coconut milk
- Salt
- 1–2 pandan leaves tied in a knot (optional)
- 2 inches (51 mm) of fresh ginger root (optional)
Directions
1
Rinse the rice and set it aside.
2
Meanwhile put the coconut milk on the stove, and add the salt.
3
Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates.
4
Cover it with lid and let it sit for about 15 minutes until it is well cooked.
Recipe sourced from
wikibooks