Coconut rice is a type of rice that is made
with creamy white coconut extract. This
coconut milk is added to the rice to give it
that unique taste and flavor. Often times the
coconut rice is mistaken for the popular
jollof rice due to its appearance, it however,
has a very nice delicious taste.
So much as rice falls into the carbohydrate
class of food, it is an important source of
complex carbohydrate which provides energy
to the body and fuel to the brain. As one
eats coconut rice one also enjoys the
enormous benefits of coconut with other
additional ingredients.
As it loaded with relevant benefits, dietitians
advise that diabetic patients should not
adopt diets heavy on rice especially short-
grain and white varieties but dwell more on
the brown type of rice.
Nutritional benefits of coconut rice:
1. Rice is easily digested and absorbed into
the body.
2. Rice helps to relieve indigestion and
nausea, diarrhea and dysentery as well as
some skin disorders and high blood pressure.
3. Rice provides vitamins including riboflavin,
thiamine and niacin.
4. Rice also contains iron, vitamin D,
calcium, zinc, copper, phosphorus, fluoride,
sodium and manganese.
5. It contains no cholesterol or gluten and
has no additives or preservatives.
6. Rice contains eight amino acids which
makes it a good source of protein.
7. Rice is a good source of magnesium,
selenium, ash, water folic acid. It is low in
fiber and its fat content is primarily
omega-6-fatty acids which are considered
pro-inflammatory.
8. The additional carrot provides source of
vitamin A that is good for vision.
9. Shrimp is an excellent source of
selenium. It is low-fat, low-calorie, protein–a
four ounce serving of shrimp supplies 23.7
grams of protein (that’s 47.4% of the daily
value for protein. Shrimp a very good source
of vitamin D and vitamin B12.
10. Shrimp provide large cardiovascular
benefits such as fatal heart arrhythmia. It
helps to prevent and control high blood
pressure. It serves as cancer-protection
from selenium and Omega-3 Fatty Acid
contents.
11. Shrimp also provides omega-3 fats,
which have been found to greatly reduce risk
of cancer.
12. Coconut water contains a lot of
antioxidants, which help prevent the damage
to our bodies caused by free radicals.
13. Improves insulin secretion and symptoms
associated with diabetes .. Helps protect the
body from cancers due to insulin reduction,
removal of free radicals that cause
premature aging and degenerative disease
14. Coconut water contains cytokine
compounds, scientists have confirmed it
slows down the development of cancerous
cells and aging process.
15. Coconut milk is rich in a medium-chain
fatty acid which helps detoxify the body and
balances the digestive tract.
Ingredients:
• Rice
• Coconuts
• Vegetable oil
• Ground pepper
• Chicken stock
• Ginger
• Garlic
• Onions
• Crayfish
• Carrot
• Shrimps
• Thyme, curry, seasoning and salt
Direction:
1. Grate or grind the coconut then soak
overnight in water before use.
2. The next day, sieve out the coconut juice.
3. Pour the juice in the cooking pot then add
one and half of cooking spoon of vegetable
oil, slice in a few onions, grate bit of ginger,
garlic and add.
4. Add thyme, curry, seasoning and salt
5. Add ground pepper and chicken stock.
6. Pour the rice and cover it to boil.
7. Check the rice, if boiled; add the crayfish,
some diced carrot and shrimps. Cover until
steamed then stir with wooden spoon.
Reduce the heat to avoid it getting burnt.
with creamy white coconut extract. This
coconut milk is added to the rice to give it
that unique taste and flavor. Often times the
coconut rice is mistaken for the popular
jollof rice due to its appearance, it however,
has a very nice delicious taste.
So much as rice falls into the carbohydrate
class of food, it is an important source of
complex carbohydrate which provides energy
to the body and fuel to the brain. As one
eats coconut rice one also enjoys the
enormous benefits of coconut with other
additional ingredients.
As it loaded with relevant benefits, dietitians
advise that diabetic patients should not
adopt diets heavy on rice especially short-
grain and white varieties but dwell more on
the brown type of rice.
Nutritional benefits of coconut rice:
1. Rice is easily digested and absorbed into
the body.
2. Rice helps to relieve indigestion and
nausea, diarrhea and dysentery as well as
some skin disorders and high blood pressure.
3. Rice provides vitamins including riboflavin,
thiamine and niacin.
4. Rice also contains iron, vitamin D,
calcium, zinc, copper, phosphorus, fluoride,
sodium and manganese.
5. It contains no cholesterol or gluten and
has no additives or preservatives.
6. Rice contains eight amino acids which
makes it a good source of protein.
7. Rice is a good source of magnesium,
selenium, ash, water folic acid. It is low in
fiber and its fat content is primarily
omega-6-fatty acids which are considered
pro-inflammatory.
8. The additional carrot provides source of
vitamin A that is good for vision.
9. Shrimp is an excellent source of
selenium. It is low-fat, low-calorie, protein–a
four ounce serving of shrimp supplies 23.7
grams of protein (that’s 47.4% of the daily
value for protein. Shrimp a very good source
of vitamin D and vitamin B12.
10. Shrimp provide large cardiovascular
benefits such as fatal heart arrhythmia. It
helps to prevent and control high blood
pressure. It serves as cancer-protection
from selenium and Omega-3 Fatty Acid
contents.
11. Shrimp also provides omega-3 fats,
which have been found to greatly reduce risk
of cancer.
12. Coconut water contains a lot of
antioxidants, which help prevent the damage
to our bodies caused by free radicals.
13. Improves insulin secretion and symptoms
associated with diabetes .. Helps protect the
body from cancers due to insulin reduction,
removal of free radicals that cause
premature aging and degenerative disease
14. Coconut water contains cytokine
compounds, scientists have confirmed it
slows down the development of cancerous
cells and aging process.
15. Coconut milk is rich in a medium-chain
fatty acid which helps detoxify the body and
balances the digestive tract.
Ingredients:
• Rice
• Coconuts
• Vegetable oil
• Ground pepper
• Chicken stock
• Ginger
• Garlic
• Onions
• Crayfish
• Carrot
• Shrimps
• Thyme, curry, seasoning and salt
Direction:
1. Grate or grind the coconut then soak
overnight in water before use.
2. The next day, sieve out the coconut juice.
3. Pour the juice in the cooking pot then add
one and half of cooking spoon of vegetable
oil, slice in a few onions, grate bit of ginger,
garlic and add.
4. Add thyme, curry, seasoning and salt
5. Add ground pepper and chicken stock.
6. Pour the rice and cover it to boil.
7. Check the rice, if boiled; add the crayfish,
some diced carrot and shrimps. Cover until
steamed then stir with wooden spoon.
Reduce the heat to avoid it getting burnt.
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