Dairy-Free Banana Leaf Wrapped Rice
Elevate your rice dishes with this exotic and flavorful Dairy-Free Banana Leaf Wrapped Rice recipe, a vibrant creation packed with Southeast Asian aromas and ingredients. Perfect for anyone seeking a dairy-free, gluten-free option, this comforting dish features tender jasmine rice simmered in rich coconut milk, infused with the earthy warmth of ginger, the zesty touch of lime leaves, and a golden hue from turmeric. Wrapped in softened banana leaves, the rice is baked to perfection, delivering a visually stunning presentation and a subtly smoky aroma. Garnished with fresh cilantro, this recipe is an excellent choice for a unique side dish or standalone meal. With just 30 minutes of prep time, it’s a beautiful blend of simplicity and exotic flair.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 2.5 cups water
- 1 cup coconut milk
- 4 large leaves banana leaves
- 1 inch piece, sliced fresh ginger
- 4 lime leaves
- 0.5 cup, chopped fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon turmeric powder
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, water, coconut milk, ginger slices, lime leaves, salt, pepper, and turmeric powder. Stir to combine.
Place the saucepan over medium heat and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
Preheat the oven to 350°F (175°C).
Gently remove any thick stems from the banana leaves and rinse them thoroughly under hot water to soften. Pat dry with a clean towel.
Cut the banana leaves into large squares, about 12 inches across. You will need about four squares.
Once the rice is cooked, remove and discard the ginger slices and lime leaves.
Add chopped cilantro to the rice and gently fluff the rice with a fork.
Place a banana leaf square, shiny side up, on a clean surface. Scoop a generous portion of the rice mixture into the center of the leaf.
Fold the leaf over the rice to enclose it. You can secure the parcel with toothpicks if necessary.
Repeat with the remaining banana leaves and rice mixture.
Place the banana leaf-wrapped parcels on a baking sheet.
Bake in the preheated oven for 15-20 minutes until the aroma of banana leaves emerges.
Remove from the oven and let cool for a few minutes before serving.
To serve, carefully unwrap the banana leaves and enjoy the fragrant rice. Can be served as a side dish or main course.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 17.1 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
