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Thai Coconut Black Sticky Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.496
Energy (kCal)552.0
Carbohydrates (g)13.296
Total fats (g)57.216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and drain rice, place in a large saucepan. | 2. Add water to cover rice. Remove any rice grains that float to the top. | 3. Bring to a boil over high heat, then lower heat to just keep a simmer. | 4. Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice. | 5. Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached. | 6. Sprinkle shredded coconut over top, if desired. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black sticky rice 1 cup - - - -
    water 4 -6 cups 0.0 0.0 0.0 0.0
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    sugar 1/4 - 1/2 cup raw 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    coconut sweetened flaked - - - -

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



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