Coconut Papaya Rice Food

COCONUT-PAPAYA RICE

Coconut-Papaya Rice image

Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 37m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup uncooked regular long-grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 can (14 ounces) coconut milk (not cream of coconut)
1 ripe papaya, peeled, seeded and chopped (1 pound)

Steps:

Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.

Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg

COCONUT-PAPAYA RICE

Coconut-Papaya Rice image

Make and share this Coconut-Papaya Rice recipe from Food.com.

Provided by wicked cook 46

Categories Papaya

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup uncooked long-grain rice
1/4 cup water
salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (14 ounce) can coconut milk (not cream of coconut)
1 ripe papaya, peeled, seeded and chopped (1 pound)

Steps:

Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
Substitution.
If you're in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.

Nutrition Facts : Calories 398.1, Fat 18.8, SaturatedFat 16.4, Sodium 56.7, Carbohydrate 53.2, Fiber 4.3, Sugar 10.9, Protein 6.6

COCONUT TAPIOCA PUDDING (RICE COOKER)

Coconut Tapioca Pudding (Rice Cooker) image

For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

Provided by duonyte

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 1/4 cups canned unsweetened coconut milk
3/4 cup small pearl tapioca
3/4 cup sugar
1 large egg, beaten
1 pinch salt
2 1/2 teaspoons pure vanilla extract

Steps:

Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
Open the cover and stir briefly every 20 minutes, then close cover.
At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
Let cool. Serve warm, or refrigerate covered with plastic wrap.
Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

COCONUT RICE

Coconut Rice image

This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.

Provided by Leela Punyaratabandhu

Categories Rice Coconut Vegetarian Grains

Number Of Ingredients 6

Ingredients

1½ cups raw Thai jasmine rice
½ cup coconut milk, preferably freshly extracted
1 cup water
1 tablespoon plus 2 teaspoons granulated sugar
½ teaspoon salt
½ cup coconut cream, preferably freshly extracted

Steps:

To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.

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