4 Serves
81 Mins
Heat the coconut oil in a heavy-bottomed pot over medium heat and add the long-grain white rice, stirring for 3 minutes until lightly toasted and fragrant.
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Sri LankanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
44 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
325 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
41 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Pour in the coconut milk and water, then add a pinch of salt. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer the rice for 20 minutes until the liquid is fully absorbed.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the rice evenly.
8
g79
g26
g
Chinese