Koconut Rice Food

COCONUT-AND-LIME PORK KEBABS

Steps:

• Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
• Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
• If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

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.

COCONUT RICE

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the fennel and coriander seeds to the oil, and stirring constantly, toast the seeds until light golden in color. Add the rice, and continue stirring, toasting the grains with the seeds. Pour in the coconut milk, water, and sugar, stirring to incorporate, and bring the ingredients to a boil, and then reduce the heat to a simmer, and cover.
• Cook the rice for 30 minutes, or until the rice has completely absorbed the cooking liquid and is tender. Fluff the rice with a fork just before serving.

COCONUT RICE

Steps:

• Combine 1 cup long-grain white rice, 2 cups fresh coconut water (see Cook's Note), 1 tablespoon butter, 1/2 teaspoon salt, and pepper to taste in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover and simmer until the rice is tender, about 20 minutes. Remove from the heat and set aside, covered, 10 minutes. Fluff with a fork and season with salt and pepper.

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 (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.

KENYAN COCONUT RICE

Steps:

• In a saucepan, put rice, thin coconut milk, and a pinch of salt. Heat to boiling. Reduce heat and simmer until rice is done. Add more thin coconut milk if rice cooks dry before it is done. This should take around 20 minutes.
• Add the thick coconut milk right before serving.
• This goes great with chicken or beef and vegetables.

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.

WALI - KENYAN COCONUT RICE

Steps:

• Put the rice, salt and 2 cups coconut milk and water in a pan. Over medium heat bring to a boil, stirring occasionally.
• Reduce heat, cover with lid and simmer very gently until the rice is done, about 20-25 minutes.
• Just before serving, add thick coconut milk and fluff up with a fork (not a spoon or you will mush up the rice). Serve with beef or chicken stew and vegetables of your choice.

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.

KOCONUT RICE

Steps:

• 1. Place oil in saucepan over medium high heat. Sauté garlic and onions for one minute.
• 2. Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.
• 3. Add coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.
• 4. Remove lid and add reminder of ingredients except for the cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple of tablespoons of water.
• 5. Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasoning if needed. Garnish with cilantro and serve.