Sweet coconut rice with candied ginger


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How to Make Sweet Coconut Rice with Candied Ginger
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Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 812, total fat 24 G., saturated fats 17 G., proteins 14 G., carbohydrates 131 G., fiber 3 G., cholesterol 29 mg, sodium 160 mg, sugar 56 G.


This dessert is similar to rice pudding, and the coconut, candied ginger, and dried mango pieces give it a wonderful tropical flavor. Instead of mango, you can add any other dried fruit you have on hand, like raisins or papaya. Play with flavors!



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


Dessert

  • 1.5 tbsp. coconut rice
  • 1 can (340 g) of low-fat sweetened condensed milk
  • 1 tbsp. chopped candied ginger
  • 1 teaspoon ground cinnamon
  • 0.5 cup diced dried mango (or dried blueberries, papaya, raisins)
  • Sprigs of fresh mint for garnish, optional

Coconut rice

  • 1/4 cup coconut flakes
  • 2 cups instant jasmine rice
  • 2 cans of 400 gr. low-fat coconut milk



We recommend

Cooking the dish according to the recipe:


  1. In a medium saucepan, combine the rice, milk, ginger, and cinnamon over medium heat. Bring to a boil. Simmer for 3 minutes, until the liquid thickens. Remove from heat and stir in the mango. Garnish with mint, if desired.
  2. Coconut rice:

    In a small skillet, toast the coconut over low heat until light golden brown, about 5 to 8 minutes.

  3. Place the rice and coconut milk in a medium saucepan. Bring to a boil over medium-high heat for 5 minutes. Remove from heat and let steep for 5 minutes. Stir in the coconut flakes.





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