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Coconut Cream Rice Ring

Barbecue.Master's picture
  Brown rice 1 Cup (16 tbs)
  Coconut cream 2 Tablespoon
  Chopped roasted hazelnuts 1⁄4 Cup (4 tbs)
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Mint 1⁄4 Cup (4 tbs), chopped
  Parsley 2 Tablespoon, chopped
  Mango 1 , peeled

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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

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

Coconut Cream Rice Ring Recipe