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Coconut Jasmine Rice- servings: 8
Nutritional Info
- 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.