Low Fat Banana Leaf Wrapped Rice
Elevate your rice game with this aromatic and healthy twist—Low Fat Banana Leaf Wrapped Rice. Perfectly steamed jasmine rice is infused with the rich flavors of coconut milk, fresh ginger, garlic, and lime juice, creating a delightful balance of zesty and creamy notes. Wrapped in tender banana leaves, which impart a subtle earthy aroma, this dish is as beautiful as it is flavorful. The parcel-style cooking technique locks in moisture and blends the vibrant additions of green onions and cilantro seamlessly into the rice. Ideal for a light yet satisfying meal, this recipe is gluten-free and low in fat, making it a guilt-free indulgence. Whether you're hosting a dinner party or simply craving something unique, this visually stunning delicacy is a must-try that brings both taste and tropical flair to your table.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 2 sheets banana leaves
- 0.25 cup coconut milk
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 0.5 lime
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring the water to a boil and add the rinsed rice. Cover, reduce the heat to low, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
While the rice is cooking, prepare the banana leaves by rinsing them under warm water to clean and soften them, making them pliable and easier to fold.
In a small bowl, mix the coconut milk with grated fresh ginger, minced garlic, salt, and black pepper. Set aside.
Once the rice has finished cooking, fluff it with a fork and transfer it to a large mixing bowl.
Chop the green onions finely and add them to the rice along with the cilantro. Squeeze the juice of half a lime over the rice mixture and gently toss everything together.
Place a sheet of banana leaf on a clean surface. Spoon about a quarter of the rice mixture onto the center of the banana leaf. Pour a tablespoon of the coconut milk mixture over the rice.
Carefully fold the banana leaf over the rice to enclose it like a parcel, folding in the sides first and then rolling up tightly. Secure it with a toothpick if needed.
Repeat the process with the remaining rice and banana leaves.
Place a steaming rack in a large pot filled with a few inches of water. Bring the water to a simmer.
Arrange the banana leaf parcels on the steaming rack, cover the pot, and steam for about 20 minutes to allow the flavors to meld and the rice to absorb the essence of the banana leaf.
Remove from the steamer and let cool for a few minutes before serving. Unwrap the banana leaves and enjoy the fragrant, low-fat rice.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 328 mg | 7% | |
*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.
