DirectionsWash the rice, put in a medium saucepan and add water.
Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed, coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.
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Nutrition FactsServing Size 93g Amount per Serving
Calories 89 97% of calories from fat
|% Daily Value*|
|Total Fat 10.0g||15%|
|Saturated Fat 9.0g||43%|
|Trans Fat 0.0g|
|Total Carbohydrate 1.0g||0%|
|Dietary Fiber 0.0g||0%|
|Vitamin A||0%||Vitamin C||1%|