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• 100 ml of coconut milk • 125 g long grain white rice • 1/4 cup water • 50 g raisins
• 1/2 cup unsweetened grated coconut • 20 g brown sugar • Salt and pepper to taste
Instructions:
• In a saucepan over low heat, pour some of the coconut milk, then mix by scraping the bottom of the saucepan with a wooden spoon. • As the liquid reduces, it thickens and the coconut oil begins to separate from the milk. • Continue stirring until a thick dough is obtained and small pieces appear. • When the pieces turn brown, add the rest of the coconut milk, water, rice, raisins, sugar, salt and pepper. • Simmer and cover until the mixture dries out and the rice is cooked. • If the rice is not cooked and the liquid has dried, add a little water. • In the meantime, toast the grated coconut in a dry skillet over medium heat. • Stir regularly to avoid burning them. • Add the coconut to the rice, then check the seasoning. • Taste it!
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
245.8 Kcal
38.4 g
13.3 g
8.3 g
7.1 g
0.0 g
1.6 g
67.5 g
The nutritionist's advice:
For even more balance, choose whole grain rice for this recipe.
Preparation time:
Cooking time:
For 4 people
Latin america
