Spicy white soft rice with vegetables and coconut milk for breakfast

Spicy white soft rice with vegetables and coconut milk for breakfast

Rice is the staple food in Asia.It is cooked in many ways.milk rice,sweet rice, briyani, fried rice, curd rice,tamarind rice, porridge and rice dumpling. Today I am going to make simple rice with vegetables and coconut milk,Texture of the rice is in between normal solid rice and porridge which can be eaten without any accompaniment.

                                   Recipe summary 
                                            For
Spicy white soft rice with vegetables and coconut milk for                                                         breakfast

Preparation: 20 minutes
Cooking: 20 minutes
serves:6

1. Shred 1 carrot, 100 grams cabbage, 100 grams beans.

Spicy white soft rice with vegetables
 and coconut milk for breakfast

2. Cut 2 chilies into half, grate 10 grams and ginger chop 4 garlic cloves.

3. Roast and boil 100 grams mung bean.

4. Heat 1 oil. When the oil is hot reduce the heat and add 10 curry leaves and fry for 1 minutes.

Vegetables

5. Add green chili and fry for a minute.
  Add garlic and ginger and continue frying.

Frying cashew nuts, cumin seeds and
 pepper corns

6. Add cashew nuts,cumin seeds, pepper corns  and fry for 3 minutes. 

Other ingredients

7. Transfer the contents of the frying pan into the rice pan with 2 cups rice, boiled mung beans and shredded vegetables.

Adding the content
 into rice pan

8. Add 1/2 cup coconut milk and 5 cups of water.

Spicy white soft rice is served
with potato curry and sambol

Continue to cook the rice till the rice is very soft not more than a total of one hour. That is it. 

 Spicy white soft rice with vegetables and coconut milk for breakfast is ready.

               Recipe follows in detail with pictures.



Preparation: 20 minutes
Cooking: 20 minutes
serves:6

Beans, carrot, cabbage

Ingredients
Main

2 cups rice 
1 carrot
100 grams cabbage
100 grams beans
Others

10 gram ginger
4 garlic
100 grams  cashew nut
2 green chili
10 curry leaves
100 grams mung bean
1 table spoon oil
Spices
1 tea spoon cumin
1 tea spoon pepper corns

Other ingredients

Preparation
Cut carrot into small pieces
Cut beans into small pieces
remove cabbage leaves.
shred carrot beans and cabbage in a food processor

Cut chili into half, grate ginger chop garlic

Vegetables added to rice

Method
In a medium sized frying pan heat the oil. When the oil is hot reduce the heat and add  the curry leaves and fry for 1 minutes.

Frying curry leaves 

Add green chili and fry for a minute

Add green chili

Add garlic and ginger.

Add garlic and ginger.

Add  cashew nuts, cumin seeds, pepper corns and fry for 3 minutes. 

Add  cashew nuts, cumin seeds and peppercorns

Transfer the contents of the frying pan into the rice pan with rice and boiled mung beans.

Adding the content
 into rice pan

 Add the coconut milk and water. 

Continue to cook the rice till the rice is very soft not more than a total of one hour. That is it. The soft boiled rice is ready.

Spicy white soft rice with vegetables and coconut milk for breakfast

Spicy white soft rice with vegetables and coconut milk for breakfast
with potato curry and sambol

I served the rice with potato curry and sambol

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 
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Nutrient Value Unit
Water 387.9 g
Energy 2,235.6 kcal
Protein 43.5 g
Total lipid (fat) 82.0 g
Carbohydrate, by difference 341.2 g
Fiber, total dietary 20.2 g
Sugars, total 12.3 g
Calcium, Ca 244.0 mg
Iron, Fe 16.8 mg
Magnesium, Mg 775.2 mg
Phosphorus, P 1,754.8 mg
Potassium, K 2,085.2 mg
Sodium, Na 1,097.6 mg
Zinc, Zn 11.1 mg
Vitamin C, total ascorbic acid 70.7 mg
Thiamin 1.9 mg
Riboflavin 0.5 mg
Niacin 23.6 mg
Vitamin B-6 2.6 mg
Folate, DFE 173.3 µg
Vitamin B-12 0.0 µg
Vitamin A, RAE 655.9 µg
Vitamin A, IU 13,117.2 IU
Vitamin E (alpha-tocopherol) 11.1 mg
Vitamin D (D2 + D3) 0.0 µg
Vitamin D 0.0 IU
Vitamin K (phylloquinone) 73.4 µg
Fatty acids, total saturated 48.1 g
Fatty acids, total monounsaturated 13.7 g
Fatty acids, total polyunsaturated 14.8 g
Cholesterol 0.0 mg
Caffeine 0.0 mg
Fatty acids, total trans 0.0 g
Ash 13.1 g
Copper, Cu 2.2 mg
Manganese, Mn 17.6 mg
Selenium, Se 99.6 µg
Folate, total 173.3 µg
Folic acid 0.9 µg
Folate, food 173.3 µg
Retinol 0.0 µg