4 Serves
100 Mins
15 g
126 g
27 g
Rinse the Japanese Short-Grain Rice thoroughly under cold water until the water runs clear.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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PalestinianVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
116 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
1421 mg / 4,700 mgSodium
51 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
7 g / 28 gSugar
64 g / 50 gSaturated Fat
20 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
119 gAlcohol
0 g
Combine the rice, coconut milk, and pandan leaves in a rice cooker and cook until fluffy.
In a frying pan, heat the vegetable oil and fry the dried anchovies until golden and crispy, then remove and set aside.
In the same pan, sauté onions and garlic until fragrant, then stir in the sambal and season with salt and pepper.
Assemble the bowls by placing a portion of coconut rice, a spoonful of sambal, crispy anchovies, sliced hard-boiled eggs, and fresh cucumber.
Pandan Leaves
Coconut Milk
Vegetable Oil
Dried Anchovies
Onion
Garlic
Salt And Pepper
Sambal
Hard Boiled Eggs
Cucumber
Vitamin A
133 µg / 900 µgVitamin C
185 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
116 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
1421 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
64 g / 50 gSaturated Fat
20 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
22
g55
g68
g
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g