4 Serves
108 Mins
Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain.
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ColombianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
112 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
434 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a large pot, combine the rice, coconut milk, water, salt, bruised lemongrass, and bay leaves.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Cover the pot and reduce the heat to low, allowing the rice to steam until all liquid is absorbed and the grains are tender.
Remove the lemongrass and bay leaves, fluff the rice with a fork, and serve warm.
40
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Ethiopian