Rice with Coconut Cream
White Persian rice with coconut cream and coconut flakes - served with pomegranates and almonds in a festive atmosphere
- AdditionsType
- EasyDifficulty
- 10 minPrep. Time
- 8Serving/Unit
Ingredients
The rice
Classic Persian rice, 2 cups
Canola oil, 3 tablespoons
Salt, 1 flat teaspoon
Black pepper, 1/4 flat teaspoon
Water, 3.5 cups
Coconut cream, 1/2 cup
Coconut flakes, 1 flat tablespoon
The decorations
Pomegranate, 2 tablespoons
Sliced blanched almonds, 2 tablespoons
Dill, 1 tablespoon
chopped
Fried thin noodles, 1/2 cup
optional
Preparation
1. Fry the rice in a little oil, add the salt, black pepper, water, coconut cream and coconut flakes, bring to a boil, mix, lower the heat and cook for about 20 minutes or until ready.2. Transfer to a serving pan in the desired form, compress tightly and wait for it to cool.3. Turn the pan over to a serving dish and garnish with pomegranates, almonds and dill. 4. Bon appetite (:Total time: 15-30 min
The nutritional value does not include the fried noodles. The spices in the recipe are according to personal taste. The preparation method also includes frying.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 224 cal | 127 cal |
| Proteins | 4 g | 2 g |
| Carbohydrates | 32 g | 18 g |
| Fat | 10 g | 6 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Amona Boaron
Perfect luxurious rice