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Prep 5min
Total37min
Servings6
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Ingredients
1
cup uncooked regular long-grain rice
1/4
cup water
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1
can (14 ounces) coconut milk (not cream of coconut)
1
ripe papaya, peeled, seeded and chopped (1 pound)
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Steps
1
Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
2
Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
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If you’re in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
How do you know when a papaya is ripe? When its smooth, unblemished skin is at least half yellow and feels slightly soft when pressed, go for it!
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
110
Total Fat
12 g
Saturated Fat
11 g
Cholesterol
0mg
Sodium
135 mg
Potassium
230 mg
Total Carbohydrate
37 g
Dietary Fiber
3 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
26%
26%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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