4 Serves
103 Mins
Rinse the jasmine rice thoroughly and place it into the rice cooker with coconut milk and a pinch of salt.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
349 mg / 4,700 mgSodium
357 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Cook the rice according to the rice cooker settings until fluffy and fragrant.
While the rice cooks, heat vegetable oil in a frying pan over medium heat and fry the anchovies until golden and crispy.
Remove the anchovies with a slotted spoon and set aside on paper towels to drain excess oil.
Slice the fresh cucumber into rounds and prepare the sambal for serving.
Assemble the plates by portioning the coconut rice, adding the crispy anchovies, a dollop of sambal, and fresh cucumber slices, then season with salt and pepper to taste.
5
g29
g4
g
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