Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 Coconut Rice (serves 4) This terrific serves with a Thai stir-fry. 2 cans (28-ouncews) unsweetened coconut milk 1 1/2 cups Jasmine rice In a medium saucepan, combine milk and rice. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally so rice does not stick. Uncover and continue to cook over low heat, stirring, until rice is creamy and tender, about 15 minutes. If more liquid is required, water can be added (no more than 1/2-cup at a time). Note: To make coconut rice pudding, reduce rice to 1 cup and add 3/4 cup of vegan granulated sweetener. Cook as indicated above, letting the mixture get very creamy (this is not a custard-firm pudding). Serve warm or chilled, topped with shredded coconut and cinnamon. Total calories per serving: 644 Carbohydrates: 63 grams Sodium: 26 milligrams Fat: 42 grams Protein: 9 grams Fiber: 4 grams _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.