4 Serves
40 Mins
17 g
79 g
19 g
Combine the rice, shredded coconut, and necessary liquid in a pot. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the rice is tender.
Ingredients, vitamins, and health benefits
Rice
Shredded Coconut
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SpanishVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
127 µg / 400 µgCalcium
237 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
1037 mg / 4,700 mgSodium
739 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
While the rice cooks, use a grater to shred the carrots and use a knife to finely chop the chili pepper.
Heat the cooking oil in a small pan over medium heat. Add the mustard seeds, curry leaves, and chopped chili pepper, tempering them for about one minute until fragrant.
Add the grated carrots to the pan, toss well to coat with the tempered spices, and cook for one additional minute before removing from heat.
Water
Salt
Carrots
Chili Pepper
Cooking Oil
Mustard Seeds
Curry Leaves
Vitamin A
1111 µg / 900 µgVitamin C
105 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
127 µg / 400 µgCalcium
237 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
1037 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g