Black sticky coconut rice

HERE'S HOW WE MAKE IT

We steam the rice using the absorption method and then cook it on with coconut milk that we've infused with vanilla beans. We sweeten it with maple syrup and dish it up, topped with toasted, shredded coconut.

INGREDIENTS

Black rice, coconut milk, water, vanilla bean, maple syrup, shredded coconut, salt.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL (PER TUB)
ENERGY	1813.6kj
PROTEIN	12.3g
FAT TOTAL	23.5g
- SATURATED	19.2g
CARBS	50.2g
- SUGARS	12.5g
SODIUM	276mg

SIZES

Individual:

Serves one person for a hearty breakfast or dessert

GOES WITH

Serve with berries or tropical fruit, drizzled with a little extra coconut cream if you'd like.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours.

To reheat, remove lid and replace loosely on tub. Microwave for two minutes, stir and microwave for a further 1 minute or until warmed through. Allow to rest for a minute before serving.