RESTAURANT STYLE COCONUT RICE (COCONUT MILK)
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Provided by Nagi | RecipeTin Eats
Time 17m
Number Of Ingredients 8
Steps:
- Rinse rice in water until the water runs pretty clear. (Note 1)
- Drain rice then soak in water for 15 minutes. Then drain.
- Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
- Leave for 14 minutes.
- Remove from heat, and rest, undisturbed, for 10 minutes.
- Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
Nutrition Facts : ServingSize 148 g, Calories 192 kcal
COCONUT-SCENTED RICE
This is delicious served with curries and other spicy Asian dishes.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
BRAZILIAN COCONUT RICE
Want to know the secret to making perfect rice? It all starts out in the saute pan and this Brazilian Coconut Rice is the most amazing side dish recipe to teach you!
Provided by Sweet Basil
Categories All Your Favorite Fall Recipes to Warm up to
Time 32m
Number Of Ingredients 6
Steps:
- In a large skillet add the butter and turn the heat to medium, add the rice and cook for 2 minutes, stirring frequently.
- Place everything in a rice cooker and cook according to rice cooker instructions, or continue to cook in the pan on the stove, bring to a boil, turn down to a simmer and place the lid on for 20-30 minutes.
Nutrition Facts : ServingSize 1 g, Calories 536 kcal, Carbohydrate 68 g, Protein 7 g, Cholesterol 8 mg, Sugar 9 g, Fat 27 g, SaturatedFat 23 g, Sodium 337 mg, Fiber 1 g
TRUE BRAZILIAN RICE
Rice is a part of life in Brazil, it is a part of the culture, and it is something you need to know how to cook when making Brazilian food. Rice in Brazil is seasoned differently to rice in the USA or Europe. Recipe is from A Taste of Brazil blog.
Provided by Lavender Lynn
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic.
- Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt.
- Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water!
Nutrition Facts : Calories 225.1, Fat 6.4, SaturatedFat 1, Sodium 589.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.1, Protein 4
{BEIJINHOS DE COCO} BRAZILIAN COCONUT TREATS
These little coconut treats are called Beijinhos - beijinhos literally mean "little kisses" in Portuguese. They are the coconut equivalent of Brigadeiros which are made exactly the same but with chocolate and very popular for kids parties in Brazil. I also like to make it as a little treat every so often!
Provided by Littlebitsofnice
Categories Brazilian
Time 30m
Yield 16 Beijinhos, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, don't rush it or it won't be the right consistency to roll into balls.
- Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little.
- Grab the flakes you had reserved for rolling. You can do 2 things here: 1) Use them as they are to roll or 2) Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this.
- Coat your hands in a little butter (just so that the mixture doesn't stick) and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 6.9, Cholesterol 20.7, Sodium 111.4, Carbohydrate 33.5, Fiber 1.2, Sugar 31.6, Protein 4.3
CARIBBEAN COCONUT RICE
This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by JenniH76
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
- Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g
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