Kitchen Sanctuary · by Nicky Corbishley
Coconut Rice Recipe
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 11%
CARBS 52G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 13G35% OF CAL
12G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant jasmine rice cooked in coconut milk with a touch of sugar. Creamy and luxurious, pairs well with curries and stir-fries.
sidegrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 500 g (2 1/2 cups) jasmine rice
- 400 ml (14 oz) tin full fat coconut milk
- 400 ml (14 floz) water
- 1 tsp sugar
- ½ tsp salt
- toasted shredded coconut (see tip)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 11%
CARBS 52G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 13G35% OF CAL
12G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 156mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 10mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.