COCONUT BASMATI RICE PILAF
From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.
Provided by kitty.rock
Categories Rice
Time 45m
Yield 8-10 1/2 cup servings, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
- Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
- Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
- When liquid has been absorbed and rice is tender, fluff rice with a fork.
- Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
- Transfer to a serving bowl.
- TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
- NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.
BASMATI RICE PILAF
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
- Preheat the oven to 250 degrees F.
- In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
- In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
- Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
- Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.
BROWN BASMATI RICE PILAF RECIPE
Steps:
- In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
- Add green onions and cook for 1 minute longer.
- Add brown rice and continue to cook, stirring, for about 3 minutes.
- Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
- Add toasted pecans and freshly ground pepper.
- Stir and cook for another minute or two.
Nutrition Facts : Calories 79 kcal, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 1 g, Fat 6 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
COCONUT BASMATI PILAF
Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it's flavored with cardamom and ginger.
Provided by Alex Witchel
Categories easy, weekday, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
- Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 277 milligrams, Sugar 0 grams
SPICED PRAWN & COCONUT PILAF
This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala
Provided by Anjum Anand
Categories Dinner, Main course
Time 45m
Number Of Ingredients 16
Steps:
- Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook.
- Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through - the mixture should be quite dry and paste-like.
- Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.
Nutrition Facts : Calories 429 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.41 milligram of sodium
BROWN BASMATI COCONUT PILAF
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a large skillet over medium-high heat. Add the cardamom, peppercorns, saffron, and coconut. Stir constantly for a minute or until the coconut begins to brown. (This happens quickly, so be careful not to burn it.) 2. Add the rice to the skillet, stir a few seconds, then add the salt and cinnamon sticks. Carefully pour the boiling water over the rice, which will bubble up furiously. Cover immediately, reduce the heat to low, and cook for 45 minutes or until the water is absorbed and the rice is tender. 3. Fluff the pilaf with a fork and serve.
Nutrition Facts : Nutritional Facts Serves
BASMATI AND NUT PILAF
Make and share this Basmati and Nut Pilaf recipe from Food.com.
Provided by Lady D.
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
- Leave to soak for 30 min in remaining rinsing water.
- In lrg pan, fry onion, garlic, and carrot in oil.
- Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
- Pour in stock or water, add bay leaf, and season well.
- Bring to boil; cover and simmer gently for 10 minutes.
- Remove from heat without lifting lid.
- Leave for 5 minutes.
- If rice is cooked, there will be small steam holes in the center.
- Discard bay leaf/cardamom pods.
- Stir in nuts and check seasoning.
- Scatter parsley over mixture.
- Can be reheated!
Nutrition Facts : Calories 267.6, Fat 5.4, SaturatedFat 0.8, Sodium 16.7, Carbohydrate 49.9, Fiber 3.3, Sugar 2.4, Protein 5.2
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