Carons Tasty Coconut Rice Food

COCONUT RICE

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.

COCONUT RICE RECIPE BY TASTY

Steps:

• Soak basmati rice for 30 mins.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes.
• Add in the garam masala powder, give it a mix, and then add the coconut milk and water.
• Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil.
• Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone.
• Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked.
• Turn off the stove and let the mixture rest for 10 minutes.
• Serve warm with raita.

CARON'S TASTY COCONUT RICE

Steps:

• In a large pot, heat peanut oil over medium heat.
• Saute onions for 5 minutes.
• Add chicken stock, pineapple juice,.
• coconut milk and water; bring to a rapid boil.
• Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
• Stir well.
• Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
• Toast the coconut lightly and set aside.
• Finely chop the cilantro and set aside.
• When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
• Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.

COCONUT RICE

Steps:

• Combine 1 cup long-grain white rice, 2 cups fresh coconut water (see Cook's Note), 1 tablespoon butter, 1/2 teaspoon salt, and pepper to taste in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover and simmer until the rice is tender, about 20 minutes. Remove from the heat and set aside, covered, 10 minutes. Fluff with a fork and season with salt and pepper.

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

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.

COCONUT RICE

Steps:

• Wash the rice as usually.
• Join rice and cold water in a pot and bring to boil. At this point reduce the heat to minimum and leave to cook thghltly covered for about 15-20 minutes until rice is adsorbed and rice through.
• Turn off the heat.
• Now add coconut milk and salt and stir well. Let sit for other 15 minutes and serve.
• Note: For more coconut flavor, you can top it with roasted coconut or with fresh coconut.
• Note: Rice leftovers? Mix toghether cooked rice and coconut milk (1 cup coconut milk each 4 cups cooked rice), heat gently stirring continuously until hot, remove from heat and let sit 5 more minutes before severving.

EASY COCONUT RICE

Steps:

• Add sunflower oil to a large pot on a medium heat.
• Add the onions and the chilli pepper and cook until the onions soften.
• Add the basmati rice to the pot and coat in the oil.
• Add the stock, coconut milk, salt, turmeric and thyme to the pot and bring to the boil.
• Once the liquid begins to boil, lower the heat, cover and simmer for 15-20 minutes.