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chinese-black-rice-with-coconut-milk-and-garlic

Chinese Black Rice with Coconut Milk and Garlic

Info
  • Course: Side Dish
  • Skill Level: Easy
  • Cost: Inexpensive
  • Favorited: 2 Times

Chef
leslie-cerier
View Profile
Cookbook
going-wild-in-the-kitchen
Published by Square One Publishers

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbage for a fine meal.
Yield : 4 servings

Ingredients

  • 4 ounce can coconut milk
  • 1 cup water
  • Pinch of sea salt
  • 1 cup Chinese “forbidden” black rice, rinsed and drained
  • 2 cloves garlic, minced

Directions

1. Bring the coconut milk, water, and salt to boil in a 4-quart pot.

2. Add the rice and garlic, reduce the heat to low, and simmer covered for 30 minutes, or until the liquid is absorbed. Adjust the seasonings, if desired.

3. Serve hot.


© 2005 Leslie Cerier
 

Nutritional Information

Nutrients per serving (% daily value)

229kcal (11%)
45mg (2%)
37g
2g
7g (11%)
0g
6g (28%)
1g
1g
0mg (0%)
0g
4g
81mg
195mg
0mcg RAE (0%)
1mg (1%)
23mg (2%)
2mg (10%)
 

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