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Thai Dessert Rice Cups

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Thai Dessert Rice Cups
639
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat27.07 g
Saturated Fat Acids21.33 g
Protein9.3 g
Roughage8.95 g
Sugar added9.43 g
Calorie639
1 serving contains
Calories639
Protein/g9.3
Fat/g27.07
Saturated fatty acids/g21.33
Carbohydrates/g103.89
Added sugar/g9.43
Roughage/g8.95
Cholesterol/mg0
Vitamin A/mg217.13
Vitamin D/μg0
Vitamin E/mg2.48
Vitamin B₁/mg0.11
Vitamin B₂/mg0.09
Niacin/mg3.95
Vitamin B₆/mg0.26
Folate/μg93.57
Pantothenic acid/mg0.71
Vitamin B₁₂/μg0
Vitamin C/mg69.7
Potassium/mg759.55
Calcium/mg43.34
Magnesium/mg64.18
Iron/mg2.75
Zinc/mg1.01

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 ⅔ cups
1.333 cups
1 ½ cups
3 tablespoons
2
3
white Nectarine
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Preparation steps

Step 1/4
Skim off the thick layer of the coconut milk, leaving only the liquid (about half of the tin). Put the thick coconut cream to one side. Put the liquid coconut milk into a pan with the water and bring to the boil. Reduce the heat and add the short-grain rice, salt and sugar. Cover and cook over a low heat for 25 minutes, or until the rice is soft.
Step 2/4
Now stir the coconut cream into the rice.
Step 3/4
Wash and halve the nectarines, remove the stones and dice 5 of the halves. Cut the remaining half into thin wedges. Cut 8 thin wedges from one of the mangoes, peel and dice the rest of that mango and the second mango.
Step 4/4
Spoon the sticky rice into 4 large glasses, top with diced fruit and serve garnished with the fruit wedges.

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