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Coconut Rice with Blueberries

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Coconut Rice with Blueberries

Coconut Rice with Blueberries - This popular classic can be served not only as a main course, but also as a very beautiful dessert.

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie210 kcal(10 %)
Protein6 g(6 %)
Fat4 g(3 %)
Carbohydrates38 g(25 %)
Sugar added9 g(36 %)
Roughage2.4 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate13 μg(4 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C7 mg(7 %)
Potassium217 mg(5 %)
Calcium103 mg(10 %)
Magnesium25 mg(8 %)
Iron0.7 mg(5 %)
Iodine11 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids3 g
Uric acid35 mg
Cholesterol3 mg
Author of this recipe:

Ingredients

for
6
Ingredients
500 milliliters
1 tablespoon
Sugar (20 grams)
1 piece
Vanilla sugar (10 grams)
200 grams
150 grams
2 tablespoons
Shredded coconut (20 grams)
1 teaspoon
Powdered sugar (5 grams)

Preparation steps

1.

Boil milk together with sugar and vanilla sugar in a saucepan. Add rice, cover and simmer on medium heat for about 25 minutes, stirring occasionally.

2.

Meanwhile, rinse and pat dry blueberries. Toast coconut in a dry skillet on medium heat until golden yellow.

3.

Place rice into 6 small bowls and serve garnished with blueberries, powdered sugar and toasted coconut.

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