Food recipes
Coconut-Scented Rice with Almonds
Coconut-Scented Rice with Almonds Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table rice, white, long-grain, regular, unenriched, cooked without salt nuts, almonds shortening confecti...
Coconut-Scented Rice with Almonds
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a medium saucepan, bring the milk and salt to a boil over medium-high heat, about 12 minutes.
Stir in the rice.
Return to a boil, about 1 minute.
Reduce the heat and simmer, covered, for 5 to 6 minutes, or until the liquid is absorbed.
Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
Remove from the skillet so they dont burn.
Let cool for 1 minute.
Using the back of a spoon or fork, finely crush the almonds, or wrap them loosely in plastic wrap and crush with a rolling pin or the side of a glass.
Add the coconut extract to the rice, fluffing with a fork.
Stir in the almonds.
(Per Serving)
Calories: 127
Total Fat: 2.0g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 1mg
Sodium: 101mg
Carbohydrates: 22g
Fiber: 0g
Sugars: 3g
Protein: 5g
Dietary Exchanges
1 1/2 Starch
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a medium saucepan, bring the milk and salt to a boil over medium-high heat, about 12 minutes.
Stir in the rice.
Return to a boil, about 1 minute.
Reduce the heat and simmer, covered, for 5 to 6 minutes, or until the liquid is absorbed.
Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
Remove from the skillet so they dont burn.
Let cool for 1 minute.
Using the back of a spoon or fork, finely crush the almonds, or wrap them loosely in plastic wrap and crush with a rolling pin or the side of a glass.
Add the coconut extract to the rice, fluffing with a fork.
Stir in the almonds.
(Per Serving)
Calories: 127
Total Fat: 2.0g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 1mg
Sodium: 101mg
Carbohydrates: 22g
Fiber: 0g
Sugars: 3g
Protein: 5g
Dietary Exchanges
1 1/2 Starch