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Toasted Coconut Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.941
Energy (kCal)884.55
Carbohydrates (g)161.8345
Total fats (g)19.696
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes. | 2. Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. | 3. Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes. | 4. Garnish with reserved coconut and scallions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon - - - -
    coconut 1/2 cup shredded unsweetened 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    water 2 cups 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    scallion 2 sliced 64.0 14.68 3.66 0.38

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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