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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut coconut in half and reserve coconut water. | 2. Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin. | 3. Grate the coconut on the coarse side of a grater. | 4. In a medium pot, bring 4 cups of water to a boil. | 5. Add grated coconut, turn off heat and let sit for 15 minutes. | 6. Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot. | 7. Add the reserved coconut water to the coconut milk and bring to a boil. | 8. Add rice, ginger, lime leaves and lemongrass. | 9. Cover and cook for approximately 20 minutes, or until rice is fluffy. | 10. Discard ginger, lime leaves and lemongrass, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	1			283.2	12.184000000000001	2.6639999999999997	26.791999999999998
ginger	2	inches	cut	-	-	-	-
kaffir lime leaf	4			-	-	-	-
lemongrass	1		bruised	-	-	-	-
basmati rice	2	cups		-	-	-	-

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