Mint Cilantro And Coconut Rice Food

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.

CILANTRO COCONUT RICE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
• Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
• Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
• Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
• While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
• Add cilantro mixture to cooked rice and stir gently until combined well.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

MINT-CILANTRO AND COCONUT RICE

Steps:

• Heat oil in a medium saucepan over medium-high heat.
• Add the rice; sauté 3 minutes.
• Add onion; sauté 1 minute.
• Add broth, milk, salt, and pepper; stir.
• Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
• Stir in mint and cilantro; cover and let stand 5 minutes.