Steeped in the flavours of coconut and ginger, this fragrant Thai rice is a delicious sampling of just how versatile rice can be.
- Portion size 4 servings
Ingredients
Method
If using jasmine rice, rinse under cold running water until water runs clear. Let drain. Set aside.
In saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups (300 mL) water; bring to boil. Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes. With fork, stir in salt.
Nutritional facts <b>Per serving:</b> about
- Sodium 296 mg
- Protein 5 g
- Calories 284.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 8 g
- Total carbohydrate 40 g
%RDI
- Iron 12.0
- Folate 6.0
- Calcium 3.0
- Vitamin C 3.0
