Savory Coconut Rice Food
SAVORY COCONUT RICE
I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
- Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
CHEESY COCONUT RICE
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
- Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
- Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
- Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.
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