4 Serves
30 Mins
6 g
41 g
39 g
Heat the coconut oil in a medium saucepan over medium heat.
Ingredients, vitamins, and health benefits
Coconut Oil
Coconut Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
337 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
35 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Add the jasmine rice to the saucepan and toast for 2 minutes until fragrant.
Pour in the coconut milk and water, then add a pinch of salt. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the saucepan with a lid, and simmer for 18 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork.
Thai Jasmine Rice
Water
Salt
Vitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
35 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g11
g7
g
Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g