Colombian Coconut Rice Food
ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE WITH LE
Posted for ZWT 7. I modified the recipe slightly by decreasing the coconut milk and increasing the water. Sourced from http://southamericanfood.about.com
Provided by Coasty
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sauté the onion in the oil until soft and golden (5-8 minutes).
- Add the lentils and 250ml water, and cook, covered, for about 30 minutes.
- Stir in the rice and the salt. Stir in the coconut milk and 250ml water.
- Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.
Nutrition Facts : Calories 505.8, Fat 25.3, SaturatedFat 17.1, Sodium 790.8, Carbohydrate 62.3, Fiber 3.8, Sugar 1.4, Protein 9.2
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
COLOMBIAN COCONUT RICE PUDDING
This is a very good rice pudding recipe that I got from a box of Carolina White Rice. I usually add the flake coconut as my optional ingredient, but it is also terrific with diced mango. It does not work well with skim milk or 1% milk, but is ok with anything 2% or more.
Provided by mandabears
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions. Set aside to cool.
- In mixing bowl, combine pudding mix, and Half and Half.
- Mix for 2 minutes.
- Fold in rice and desired choice of add ins.
- Spoon into 6 dessert cups.
- Chill.
- Garnish as desired.
- Enjoy.
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- In a wide saucepan, heat the coconut milk until simmering. Reduce the heat to medium low and simmer, stirring often, until the coconut milk has reduced to the point where it becomes a thick paste and the solid coconut pieces begin to turn a deep golden brown, 50-60 minutes. (As it reduces, you will hit a point, once it is nearly reduced completely, where the coconut oil will come out of the milk and the mixture will start to separate into clear liquid (fat) and white parts (coconut solids). If, once your coconut milk has nearly completely reduced, you don’t see this separation; your coconut milk has too many stabilizers in it to let the fat separate out. Add 2 Tbsp vegetable oil-- or better yet, coconut oil-- to the reduced coconut milk and continue cooking until the coconut solids turn golden brown.)
- Once you have a golden brown coconut paste, add the rice, sugar, and salt. Turn the heat to medium high and continue to cook until the rice grains begin to turn golden brown, 3-4 minutes.
- Remove the pan from the heat and add the water carefully. (Oil has a boiling point MUCH higher than water. So when you add the water it will sputter and steam. BE CAREFUL!) Stir to combine.
- Return the pan to the heat and bring the mixture to a simmer. Then, reduce the heat to low, cover and cook the rice for 15 minutes.
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