Coconut Milk Rice Food

RICE PUDDING (MADE WITH COCONUT MILK)

Steps:

• Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
• Remove cinnamon stick.
• Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
• Add lemon rind and simmer until almost all liquid is absorbed.
• (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
• Serve with cinnamon, or mango slices and vanilla ice cream.

RICE PUDDING WITH COCONUT MILK

Steps:

• In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
• While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
• After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

COCONUT RICE

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.

COCONUT RICE

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.

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:

• 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.

KIRIBATH (COCONUT MILK RICE)

Steps:

• Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18-20 minutes.
• Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5-10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
• Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1-2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.

COCONUT LONG-GRAIN RICE

Steps:

• Heat peanut oil over medium high heat until hot but not smoking.
• Saute onion, stirring, until transparent (about 3-5 minutes).
• Add the rice and continue to cook and stir for one additional minute.
• Add the chicken stock and coconut milk.
• Stir in salt and pepper.
• Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
• Liquid will be absorbed, rice will be cooked but not mushy.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

COCONUT RICE

Steps:

• In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
• Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
• Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes.
• When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
• Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.

COCONUT MILK RICE PUDDING

Steps:

• Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
• Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
• Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel.

RECIPE: THAI COCONUT RICE

Steps:

• Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
• Use a sieve to rinse the measured rice with water to remove the excess starch.
• Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
• Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
• Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat.
• When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
• To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.

COCONUT MILK RICE WITH PINEAPPLE

Steps:

• Rinse rice under cold running water then add to saucepan along with water, coconut milk and salt.
• Briefly stir the rice to ensure it does not stick to the bottom as you bring liquid to a boil, then cover saucepan, reduce to a simmer, and cook till the liquid has been absorbed and rice is tender, ~25 minutes.
• Stir in pineapple tidbits, taste for salt and serve.

SIMPLE FRAGRANT INDONESIAN COCONUT MILK RICE (NASI UDUK)

Steps:

• Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.
• Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).
• Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.
• Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.
• Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.
• Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and "steam" for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you'll need a little less water (check the recipe card for amounts). In a rice cooker, use the "white rice setting". Once ready, leave to steam for a further 10 minutes.
• Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it - typically, this is done as a "mound" or in a cone shape. Then enjoy with the mains and sides of your choice!
• Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the "warm" function in your rice cooker.

COCONUT RICE

Steps:

• 1. Add all ingredients together and bring rice to a boil uncovered under medium heat. Turn to medium low, cover and continue to cook untill rice is done. Discard bay leaf and serve.

COCONUT RICE

Steps:

• Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
• Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

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.