Simple Sweet Coconut Rice Food

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

SWEET COCONUT RICE

Steps:

• Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
• Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

EASY COCONUT RICE

Steps:

• Gather the ingredients.
• Rub the oil over the bottom of a deep-sided pot.
• Place the rice in the pot along with the coconut milk, salt, and water. Set over medium-high to high heat and bring to a boil. Stir occasionally to keep rice from sticking to the bottom of the pot.
• Once the liquid has begun to gently bubble, stop stirring, and reduce the heat to low, achieving a constant simmer.
• Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice.
• Check doneness by pulling the rice aside with a fork. If there is still a good amount of liquid left, steam for a few minutes longer. If the liquid is gone, turn off the heat.
• With the heat off, leave the covered pot on the hot burner for another 5 to 10 minutes, or until you're ready to eat.
• When you're ready to serve, fluff the rice with a fork or chopsticks . Taste-test for salt, adding a little more if needed. Enjoy the rice with your favorite dishes.

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.

SIMPLE SWEET COCONUT RICE

Steps:

• Soak rice overnight in water. Drain.
• Steam rice for 45 minutes or until grains can be pressed with fingers with no hard cores.
• Put rice into saucepan, add coconut milk, sugar and coconut flakes and simmer on very low heat, stirring occasionally.
• Simmer until coconut milk is absorbed.
• Turn on to a plate and flatten with a greased plate or the back of a spoon.
• Also good served with fresh sliced mangoes or papaya.

30 EASY WAYS TO USE COCONUT MILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a coconut milk recipe in 30 minutes or less!

LOTUS, PURPLE SWEET POTATO, AND COCONUT RICE PUDDING

Steps:

• Soak the glutinous rice: In a small bowl, add the glutinous rice and cover it with water by at least 2 inches. Allow the rice to soak for at least 30 minutes. Drain the rice well into a fine mesh sieve set over the sink.
• Make the rice pudding: In a medium saucepan over medium heat, add the drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar. Use a wooden spoon to stir well and bring it to a boil. As soon as it comes up to a boil, put the lid on and reduce the heat to the lowest setting. Allow it to cook for 15 to 20 minutes, stirring occasionally to make sure the bottom does not burn. The rice will be fluffy, sticky, and double in size. Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream. Stir well, put the lid on, and cook for 5 minutes. Taste the rice. It should be soft.
• Serve: Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.

SWEET COCONUT RICE WITH CARAMELIZED PINEAPPLE

Steps:

• In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil.
• Reduce heat to low, stirring once or twice; simmer for 5 minutes.
• Add glutinous rice and stir until it is evenly moistened.
• Remove pan from heat and cover.
• Caramelized Pineapple: Cut crown from pineapple, then cut off shell.
• Cut pineapple lengthwise into quarters.
• rim off core and cut each quarter into 3 wedges.
• Place in a large bowl, sprinkle with brown sugar, and toss to evenly coat.
• Spread pineapple on a foil-lined rimmed baking sheet.
• Preheat broiler.
• Broil pineapple 3 to 4 inches from heat, turning once, until sugar melts but does not burn, about 2 minutes.
• To serve, scoop rice into bowls and serve with pineapple wedges.
• Garnish with toasted coconut and mint.