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Coconut Pandan Rice Porridge with Roasted Peanuts and Banana

This roasted dish pairs white rice with coconut milk, pandan leaf and banana, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

11 g Protein
83 g Carbohydrates
33 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 52g white rice (dry) 190 kcal
  • 118g coconut milk (canned) 232 kcal
  • 258g water 0 kcal
  • 3g pandan leaf (or 1/4 tsp pandan extract) 8 kcal
  • 13g brown sugar 50 kcal
  • 88g banana, sliced 78 kcal
  • 16g roasted peanuts, chopped 91 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. white rice (dry)coconut milk (canned)waterpandan leaf (or 1/4 tsp pandan extract)
    Rinse the rice. In a small pot, combine rice, water, coconut milk, and the pandan leaf (tie into a knot if possible).
  2. white rice (dry)water
    Bring to a gentle simmer, then cook on low, stirring often, until the rice breaks down into a porridge, 25 to 30 minutes. Add a splash of water if it gets too thick.
  3. pandan leaf (or 1/4 tsp pandan extract)brown sugarsalt
    Remove the pandan leaf. Stir in brown sugar and a pinch of salt until dissolved.
  4. bananaroasted peanuts
    Pour the porridge into a bowl. Top with sliced banana and roasted peanuts.
  5. Let stand 2 minutes to thicken slightly, then serve warm.

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