Directions:
- Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
- Simmer over low heat.
- In the meantime dry fry dessicated coconut with the spices until lightly browned.
- I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
- Add the dessicated coconut and mix well before serving.
- May serve with Malaysian Chicken Curry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.81 Kcal (895 kJ) | ||
| Calories from fat | 108.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 253.87mg | 11% | |
| Potassium | 210.14mg | 4% | |
| Total Carbs | 22.91g | 8% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 442.6mg | 44% | |
| Amount Per 100 g | |||
| Calories | 146.87 Kcal (615 kJ) | ||
| Calories from fat | 74.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 18% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 174.38mg | 11% | |
| Potassium | 144.35mg | 4% | |
| Total Carbs | 15.74g | 8% | |
| Sugars | 1.66g | 10% | |
| Dietary Fiber | 0.9g | 5% | |
| Protein | 4.25g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 304mg | 44% | |
* 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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