Directions
Wash 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 Facts
Serving 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 |
|
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g |
|
| Protein 1.0g | 2% |
| Vitamin A | 0% | | Vitamin C | 1% |
| Calcium | 1% | | Iron | 8% |
The History Of Rice
Americans are not big rice eaters: Statistics say that we eat just 25 pounds per year, with about four pounds of that attributed to brewing beer. In Myanmar (the former Burma), a person eats 500 pounds of rice a year, or 1¼ pounds per day. But then, rice cultivation may have originated in one of the long valleys of Myanmar’s Shan Upland, or nearby. Radiocarbon dating of strata containing grains of rice found in south China indicate rice was cultivated as far back as 7,000 year ago. Researchers believe rice may have been indigenous to what is now India; domestication (cultivation) most likely took place in the Assam area of northeast India, southwestern China, Myanmarsri, lanka or Thailand .
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