Coconut Rice Recipe 425 Food

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.

THAI COCONUT RICE

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.

COCONUT RICE

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

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:

• 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.

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.

COCONUT RICE

Steps:

• In a saucepan, heat oil over medium high heat. Stir in rice and cook for 1 minute. Pour in coconut milk and chicken stock and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove pan from heat and allow to rest for 5 minutes. Serve hot.

COCONUT CHICKEN AND RICE

Steps:

• Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
• Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
• Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
• Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
• Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.

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:

• 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.

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 RICE (NIGERIAN STYLE)

Steps:

• Boil the rice in water for about 10-15 minutes (enough were it's not too soft -- because we will be cooking it some more).
• Heat the vegetable oil in a cooking pot.
• Add the onions and stir with black pepper for one minute.
• Add diced tomatoes, habaneros, and coconut milk with the sea salt and cover to cook for about 7 minutes (or when the mixture comes to a boil).
• Add the rice and stir and cover for about 7 minutes (or when the rice is almost dry).
• Add the green peppers and let simmer until the rice has absorbed all the juices.
• Enjoy!
• *note feel free to add more salt and pepper to your taste.

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 RICE

Steps:

• combine all ingredients in a rice cooker, cover and switch on.
• after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
• if using a regular pot with lid, heat oil and add shallots.
• cook until light brown and fragrant.
• add rice and stir until well coated with oil.
• stir in rest of ingredients and bring mixture to a boil.
• reduce heat to low medium and cover pot with lid.
• simmer rice undisturbed for 10-15 minutes until fully cooked.
• turn off heat and let stand 5-10 minutes.
• fluff rice and discard cinnamon stick and kaffir leaves before serving.