| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Rice, Side dish, Thai, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | c | Jasmine rice |
| 2/3 | c | Coconut cream |
| 1 | T | Sugar |
| 1 | t | Salt |
| 2 2/3 | c | Coconut milk |
INSTRUCTIONS
Rinse rice in several changes of water. Drain, discard water & set aside. In a medium pot, over medium heat, bring coconut cream to a boil. Add rice, sugar & salt. Add coconut milk & return to a boil. Cook, partially covered, stirring occasionally, about 3 minutes. Redice heat to low & simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed & the rice has fluffed. Grace Young, "The Best of Thailand: A Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 590
Total Fat: 68.5g
Cholesterol: 0mg
Sodium: 602.8mg
Potassium: 332.4mg
Carbohydrates: 7.4g
Fiber: 0g
Sugar: 3.1g
Protein: 3g