Directions:
- Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 748.13 Kcal (3132 kJ) | ||
| Calories from fat | 497.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.29g | 85% | |
|---|---|---|---|
| Sodium | 27.7mg | 1% | |
| Potassium | 563.28mg | 12% | |
| Total Carbs | 63.26g | 21% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 9.65g | 19% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 51.2mg | 284% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 171.7 Kcal (719 kJ) | ||
| Calories from fat | 114.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 85% | |
|---|---|---|---|
| Sodium | 6.36mg | 1% | |
| Potassium | 129.28mg | 12% | |
| Total Carbs | 14.52g | 21% | |
| Sugars | 1.14g | 20% | |
| Dietary Fiber | 1.17g | 20% | |
| Protein | 2.21g | 19% | |
| Vitamin C | 1.4mg | 10% | |
| Iron | 11.7mg | 284% | |
| Calcium | 11.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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