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Recipe of Rice with Coconut to the Mexican
Recipe

Rice with Coconut to the Mexican

1 h
Easy
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Try this recipe for a delicious Mexican coconut rice, it's a different way of cooking rice and you can serve it as a garnish.
Learn more about Vanessa Cruz

Ingredients

2 servings
  • 1 piece of coconut Reserve the coconut water too
  • 1 Cup of pre-cooked rice
  • 2 1/2 cups of Water boiling
  • 1/2 Cup of raisin

    Preparation

    Peel the coconut removing the hard shell, reserve the water. In a food processor or blender grind the coconut as much as you can. Add coconut water to grind.
    With a fine strainer or rag, squeeze the grated coconut, removing all the liquid you can; This liquid is called coconut milk.
    In a thick pot pour all the coconut milk and let it cook over high heat until all the liquid evaporates and the residues of the pot begin to brown.
    This is the way to get, the coconut oil that will flavor your rice. Pour the rice into the pot of coconut oil.
    Add the 2 1/2 cup of boiling water in the squeezed coconut, let stand one minute, strain the water and add it to the rice cooker. Add the raisins and a pinch of salt.
    Cook over low heat until the liquid evaporates, with the pot covered or the rice is soft.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    366
    kcal
    18%
    Carbohydrates
    83.6
    g
    28%
    Proteins
    4.9
    g
    9.8%
    Lipids
    0.3
    g
    0.5%
    Fiber
    3.6
    g
    7.2%
    Sugar
    45.4
    g
    50%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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