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Burmese-Style Coconut Spiced Fruit Rice

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 teaspoon vegetable oil
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1 cup onions
chopped
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½ cup water
divided
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4 cups rice
cooked
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4 tablespoons coconut
grated
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3 each bay leaves
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1 teaspoon cinnamon
ground
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¼ teaspoon curry powder
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¼ teaspoon turmeric
ground
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¼ teaspoon cloves
ground
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
5 ml vegetable oil
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237 ml onions
chopped
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118 ml water
divided
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946 ml rice
cooked
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6E+1 ml coconut
grated
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3 each bay leaves
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5 ml cinnamon
ground
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1.3 ml curry powder
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1.3 ml turmeric
ground
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1.3 ml cloves
ground
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1 x salt and black pepper
to taste
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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 59221% 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?
 

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