Chia Coconut Rice

Prep Time 20 minutes. Soak rice: 2-4 hrs
Total Time 15 mins
Serves 4 people
Ingredients
2 cups of rice
2 cups water
2 cups coconut cream (reserve 1 cup)
½ cup brown or palm sugar (reserve ¼ cup)
½ tsp sea salt (or to taste)
2 ripe mangos, sliced
2 bananas, sliced
2 tsp white Chia seeds
4 pandan leaves (optional)
Method

Soak rice for 2 – 4 hours then rinse, drain and transfer into a pan with water, 1 cup coconut cream, ¼ cup sugar and salt. Mix well and bring to the boil over medium heat. Reduce the heat to medium low, cover and cook for about 10 minutes, stirring occasionally until the liquid is absorbed. Remove from heat when rice is cooked, and set aside while you make the sauce. Place the reserved coconut cream and sugar in a saucepan and bring to a boil.

Reduce the heat and simmer for a further 2 – 3 minutes while stirring then remove from heat. Place the rice in bowls and pour over sauce. Top with mango and banana slices and sprinkle with Chia seeds and pandan leaves (optional). Tips: Sticky rice is short-grain rice that’s sticky when cooked. You can also use sushi rice or basmati rice.

view nutritional information
 
Energy (kJ)
Calories
Total Fat
Saturated
Polyunsaturated
Monounsaturated
Trans
Cholesterol
Vitamin A
Vitamin C
Sodium
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Total Carbs
Dietary Fibre
Sugars
Protein
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Iron
Per Serve
2178
521
8
4
1
2
0 g
17
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388
796
110
5
65
9
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