Coconut Cream Rice Ring Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Brown rice1 Cup (16 tbs)
 Coconut cream2 Tablespoon
 Chopped roasted hazelnuts1⁄4 Cup (4 tbs)
 Chopped cucumber1⁄2 Cup (8 tbs)
 Mint1⁄4 Cup (4 tbs), chopped
 Parsley2 Tablespoon, chopped
 Mango1 , peeled

Nutrition Facts

Serving size: Complete recipe

Calories 1158 Calories from Fat 273

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 42.8 mg1.8%

Total Carbohydrates 202 g67.4%

Dietary Fiber 15.2 g60.8%

Sugars 47.9 g

Protein 22 g44.1%

Vitamin A 90.1% Vitamin C 168.1%

Calcium 19.6% Iron 42.3%

*Based on a 2000 Calorie diet

Directions

Add rice gradually to large pan of boiling water, boil uncovered about 30 minutes or until rice is as tender as desired.
Drain, rinse under cold water; drain well.
Combine brown rice with coconut cream, hazelnuts, cucumber, mint and parsley.
Pack firmly into lightly oiled 3 cup fluid capacity ring tin.
Cover, refrigerate 30 minutes.
Turn rice ring onto plate, decorate with mango.
Quantcast