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  • Coconut Jasmine Rice
    • servings: 8

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    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 205 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 294 mg 12.23%
    • Calcium: 8 mg 0.78%
    • Potassium: 65 mg 1.86%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.94%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 1 g 2%
    • Sugar: 0 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.25%
    • Vitamin C 8%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    Summary

    Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle's household. She has a kaffir lime tree on the balcony right off the kitchen and uses the leaves in everything, from vegetable stews to Thai-style soups.

    Ingredients

    3 cups

    water

    1 cup

    unsweetened coconut milk

    1 teaspoon

    sea salt

    2 1/2 cups

    jasmine rice, rinsed

    2 none

    kaffir lime leaves

    Instructions

    In a large saucepan, combine the water, coconut milk and salt. Add the rinsed rice and lime leaves and bring to a boil. Cover and simmer over low heat for 12 minutes. Keeping the pan covered, turn off the heat and let the rice stand for 5 minutes. Uncover and fluff the rice. Discard the lime leaves and serve.