Kiribati milk rice
Composition / ingredients
4
servings:
Cooking method
1. Pour rice with thick coconut milk (300 ml), put on fire and bring to a boil, stirring continuously.
2. Stir salt in thin coconut milk (50 ml) and add to rice, cook until tender on low heat, stirring.
3. Grease a 2 cm high mold with oil and cover with parchment paper.
4. Put the finished rice in a 2 cm layer into the mold, cool.
5. Cut into lozenges, serve with hot sauce or sweet.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Vegetable oil - 873 kcal/100g
- Coconut milk - 230 kcal/100g
- Salt - 0 kcal/100g
