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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant."
-Shizuo Tsuji, Japanese chef and cookbook author

The refrigerator light goes on...

Never stir rice. It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol


 

Coconut Rice



Servings = 2 | Serving size =1/2 cup rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

The rice doesn’t keep well overnight in the refrigerator.

1/2 cup reduced-fat (lite) unsweetened coconut milk
3/4 cup water
1/4 tsp salt
1/2 cup jasmine rice

Prior to opening the can of coconut milk, shake very well.

In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Nutrition Facts

Serving size = about 1/2 cup cooked rice

Servings = 2

.

Amount Per Serving

Calories 211 Calories from Fat 35
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 3g 14%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrates 38g 13%
    Dietary Fiber 1g 2%
    Sugars 1g  
Protein 3g  
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 12%
Vitamin K 0 mcg Potassium 53 mg
Magnesium 12 mg