Coconut Rice With Green Onions Food

COCO RICE WITH GREEN ONIONS

Steps:

• Heat oil in a medium saucepan over medium-high heat.
• Add onion; saute 2 minutes or until tender, stirring constantly.
• Add rice and turmeric; saute until rice becomes yellow.
• Stir in unsweetened coconut.
• Add broth and 1/2 cup water; bring to a boil. Reduce heat to low and season with salt and pepper.
• Cover and simmer 20 minutes or until tender.
• Turn off heat, uncover, and let stand 5 minutes.
• Fluff with a fork.
• Stir in green onions and serve.

COCONUT RICE

Steps:

• Combine all ingredients, except coconut, bring to boil, cover, and simmer low, stirring occasionally until rice is almost done (about 10 mins).
• Remove from heat and remove pan cover, stir rice.
• Fold a kitchen towel in half and place over pan, then place the pan cover over the towel.
• Let "rest" for 15 minutes.
• To serve, fluff rice with a fork and pour into a serving bowl, garnish with toasted coconut.
• *Put the coconut in a dry frying pan and over medium heat, stir constantly until the coconut is browned, but be watchful, the coconut browns quickly, then burns fast.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).

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 GINGER RICE

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.

COCONUT RICE WITH GREEN ONIONS RECIPE

Steps:

• Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, until soft until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes. Remove from the heat and let the rice sit for 5 minutes. Uncover and fluff with a fork. Fold in the green onion and let sit 5 minutes before serving.