Burmese Coconut Rice Recipe
Servings: 6
Ingredients
- 3 3/4 c. Lowfat milk
- 1 lb Fresh Shredded Coconut
- 3 1/2 c. Long Grain Rice
- 3 med Onions, Grated
- 3 Tbsp. Peanut Oil
- 1/2 tsp Salt
- 1 1/4 c. Extra Coconut Lowfat milk
Directions
- Bring the lowfat milk to a boil and add in the shredded coconut. Remove form the heat and let it stand, covered, for 1 hour. Mix the rice and onions and fry together in the heated oil for about 3 min. Add in this mix to the lowfat milk and coconut and add in the salt. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 min, or possibly till the rice has absorbed all of the liquid. If the mix becomes too dry before the rice is soft, add in a little of the extra coconut lowfat milk; heat the lowfat milk before adding, but don't let it boil.
- To Make Good Curries by Helen Lawson
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 707 | |
| Calories from Fat 214 | 30% |
| Total Fat 25.06g | 31% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 278mg | 12% |
| Potassium 596mg | 17% |
| Total Carbs 105.82g | 28% |
| Dietary Fiber 6.6g | 22% |
| Sugars 13.15g | 9% |
| Protein 14.98g | 24% |
