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4 Serves
33 Mins
17 g
120 g
39 g
Heat the cooking oil in a heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
259 mg / 420 mgPhosphorus
618 mg / 1,250 mgPotassium
651 mg / 4,700 mgSodium
625 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
26 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
Add the rice to the pot and toast it for 2-3 minutes until lightly fragrant.
Pour in the coconut milk and a pinch of salt, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork.
Coconut Milk
Salt
Vitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
259 mg / 420 mgPhosphorus
618 mg / 1,250 mgPotassium
651 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
26 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13
g44
g6
g
Mexican
MoroccanZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
43 µg / 55 µgAlcohol
0 g