4 Serves
74 Mins
Rinse the Thai Jasmine Rice under cold water until the water runs clear, then drain well.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
12 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
25 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a large Sauce Pan, combine the rice with water and a pinch of Salt, bringing it to a gentle simmer.
Stir in the Coconut Milk and Palm Sugar, reducing the heat to low to allow the rice to cook through and become creamy.
Remove from heat and stir in a touch of Salt And Pepper if desired for a savory-sweet contrast, then serve warm.
11
g18
g24
g
Japanese