COCONUT RICE
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Provided by Sarah Cook
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
- When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
- To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
BASMATI RICE PUDDING WITH TOASTED COCONUT
Provided by Food Network
Categories dessert
Time 3h5m
Yield 12 (1/2-cup) servings
Number Of Ingredients 16
Steps:
- Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
- In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add water; bring to a boil.
- Add the rice and remaining ingredients; stir to combine.
- Return to a boil.
- Stir, cover; reduce heat to low, and simmer for 15 minutes.
- Remove cinnamon stick and dried chile.
- Stir to fluff the rice and stir.
Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6
COCONUT-CASHEW BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
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
BASMATI RICE WITH COCONUT MILK AND GINGER
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
COCONUT RICE
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.
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.
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by Doelee
Categories Coconut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil, lower heat.
- Stir in all other ingredients, return to a boil.
- Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 14.8, SaturatedFat 11.2, Sodium 307.8, Carbohydrate 73.3, Fiber 3.4, Sugar 0.8, Protein 8.5
QUICK COCONUT BASMATI RICE
Make and share this Quick Coconut Basmati Rice recipe from Food.com.
Provided by Magicshell
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear.
- Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.
Nutrition Facts : Calories 358, Fat 13, SaturatedFat 10.1, Sodium 13.6, Carbohydrate 55, Fiber 2.4, Sugar 0.6, Protein 6.5
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.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
COCONUT BASMATI RICE
Provided by Amber Levinson
Categories Fruit Rice Side Vegetarian Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.
COCONUT BASMATI RICE
This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.
Provided by Mrs.Habu
Categories White Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to the boil.
- While water heats, rinse the rice well.
- When water boils, stir in the rice and all of the remaining ingredients.
- Return to a boil.
- Stir, cover, reduce heat to low and simmer for 15 minutes.
- Take off the heat and allow rice to rest for 10 minutes.
- Remove the cinnamon stick, stir to fluff the rice and serve.
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Total Time 25 mins
- In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom pods and cover. Reduce the heat to low and cook for 15 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate to cool. In the same skillet, toast the coconut until golden, about 4 minutes. Transfer to the plate with the almonds.
- Using a fork, fluff the rice. Remove the cardamom pods. Stir the toasted almonds and coconut into the rice and serve.
TURMERIC COCONUT BASMATI RICE - MY SEQUINED LIFE
From mysequinedlife.com
4.4/5 (28)
Total Time 25 mins
Category Side Dish
Calories 169 per serving
- In a medium saucepan, heat olive oil over medium heat. Add diced onion, minced garlic, grated ginger, and salt and stir. Cook for about 5-7 minutes, occasionally stirring, or until onions have become golden and soft, but haven't yet browned.
- Add the rice and turmeric to the saucepan and stir until evenly combined. Let rice cook for just a few minutes, stirring frequently, and then add coconut milk and water. Stir to combine, and then raise heat to let liquid come to a boil.
- Once boiling, reduce the heat to the lowest setting and cover the saucepan. Let rice cook for about 15-18 minutes, or until all of the liquid has been absorbed. Fluff the rice with a fork and stir in chopped fresh basil for serving.
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From thebigmansworld.com
5/5 (2)
Estimated Reading Time 5 mins
Servings 4
- One boiling, add the rice to the boiling water and stir several times. Add the turmeric, sea salt, cumin and garam masala and stir once more and cover.
- Once bubbles start to appear, reduce the heat to low and allow to simmer for 20-25 minutes, or until all the liquid has been absorbed. Remove rice from the pot and using a fork, fluff the rice for 30 seconds. Add the corn/peas/diced vegetables of choice and stir once more. Serve immediately.
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From thiswifecooks.com
Ratings 1
Estimated Reading Time 2 mins
Servings 2
- Into a small saucepan over medium-high heat, add olive oil. When oil is hot, add the red onion. Cook, stirring frequently 3 minutes, until softened. Add the garlic and continue cooking an additional 1 minute.
- Bring mixture to a boil. Reduce heat to low and allow to simmer, covered, for 12 minutes, or until water is absorbed.
FAVORITE COCONUT RICE (EASY RECIPE ... - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)
Total Time 20 mins
Category Side Dish
Calories 276 per serving
- Add the rice to a small pot and fill it halfway with water. Pour the water out (don’t let the rice out of the pot!) then repeat 3-4 more times.
- Pour the can of coconut milk into a 2-cup measuring cup. Add enough water to make 2 cups. Pour the coconut milk and salt into the pot and stir.
- Bring the pot to a simmer over medium-high heat, stirring several times while the coconut milk is warming to prevent the rice from sticking to the bottom of the pot.
- When the pot starts to simmer, reduce the heat to low and cover the pot. Cook for 12 minutes then remove the pot from the heat and set it aside for 8 minutes.
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From feed-your-sole.com
Cuisine Dinner
Total Time 50 mins
Category Sides
Calories 260 per serving
- First prepare the wild rice. Place in a bowl and swill around some water and drain to rinse. Repeat a couple of times and drain.
- Place the wild rice in a pan with 60ml of water. Bring to the boil, reduce the heat to low and cover. Cook for around 45 minutes or until all the water has been absorbed.
- After the wild rice has been cooking for about half an hour, wash the basmati rice in the same manner as you did the wild rice.
- Place in a pan with 40ml of coconut milk and 20ml of water. Bring to the boil, reduce heat and cover. Cook for around 10-15 minutes or until all water has been absorbed.
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Ratings 3
Calories 299 per serving
Category Healthy Coconut Milk Recipes
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with 1/4 teaspoon salt and the 1/8 teaspoon pepper; set aside.
- Cook onion in the 2 teaspoons hot oil in a medium saucepan over medium heat 5 to 7 minutes or until tender. Stir in rice. Cook and stir 1 minute more. Stir in coconut milk, broth, the water, the remaining 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Stir in mango and the chopped basil.
- Meanwhile, cook scallops in the remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until opaque and golden brown, turning once halfway through cooking time. Serve scallops over rice. If desired, sprinkle with basil leaves.
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