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Burmese-Style Coconut Spiced Fruit Rice

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Submitted by loriann

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 5
TEASPOON ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML WATER
divided
4 946
CUPS ML RICE
cooked
4 6E+1
TABLESPOONS ML COCONUT
grated *
3 3
EACH EACH BAY LEAVES *
1 5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML TURMERIC
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Combine oil, onion and 2 tablespoons water in large non-stick skillet.

Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown.

Add remaining water and all other ingredients, lower heat.

Cover and cook until heated through.

Remove bay leaves before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 592 21% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 35g 35%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 0% Vitamin C 4%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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