Directions:
- Bring the coconut milk to a boil in a medium sized pot.
- Add the rice, ginger and salt.
- Stir and bring to a boil.
- Reduce heat to low and then cover and simmer for 20 minutes.
- While waiting, heat the shredded coconut in a skillet, toasting it lightly.
- Remove from heat and set aside.
- When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
- Toss with toasted coconut.
- Garnish with chopped cilantro just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.75 Kcal (2021 kJ) | ||
| Calories from fat | 301.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.49g | 52% | |
|---|---|---|---|
| Sodium | 459.3mg | 19% | |
| Potassium | 455.57mg | 10% | |
| Total Carbs | 44.36g | 15% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 6.41g | 13% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 3.1mg | 17% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 271.74 Kcal (1138 kJ) | ||
| Calories from fat | 169.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 52% | |
|---|---|---|---|
| Sodium | 258.54mg | 19% | |
| Potassium | 256.44mg | 10% | |
| Total Carbs | 24.97g | 15% | |
| Sugars | 2.63g | 19% | |
| Dietary Fiber | 2.9g | 21% | |
| Protein | 3.61g | 13% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 1.7mg | 17% | |
| Calcium | 17.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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