PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 190 (Per serving)
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- 2 cups short- or long-grain white rice
- 2 cups (16 fl oz) water
- 1 cup (8 fl oz) coconut cream
- 2 green chillies, seeded and chopped
- 2 tablespoons coriander leaves
- 6 banana leaves
1 Wash rice well and place in a saucepan with water and coconut cream. Place saucepan over high heat and allow liquid to boil.
2 Boil for 8 minutes or until tunnels form in rice and liquid has almost been absorbed. Remove from heat.
3 Stir chillies and coriander through rice and pile mixture onto banana leaves. Fold over leaves to encase rice.
4 Put parcels in bamboo steamers and steam for 5 minutes. Serve with coconut chicken curry
Fat: 12.8 g
Cholesterol: 0.0 mg
Sodium: 2,327.5 mg
Potassium: 36.1 mg
Carbs: 23.2 g
Protein: 2.0 g