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
SPICY COCONUT RICE
Steps:
- Make the coconut milk using about 3/4 of the coconut and leave a piece to roast. Roast the coconut over a low flame. The sides will begin to char a bit.Turn the coconut over with tongs. Remove most of the char and grate. Set aside. Note: This recipe is best when fresh coconut meat is used. Don't worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.
- Boil the rice in the coconut milk over a low flame. Stir occasionally. Add bay leaves. Leave to cook until all the liquid is absorb and the rice is cooked. Note: You may have to add a little water to prevent sticking, but not too much.
- Remove the rice to a deep dish. Add the rest of the ingredients and mix well. Serve cool.
THAI COCONUT RICE
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
Provided by Geema
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7
SPICED COCONUT RICE
A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.
Provided by Kari
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
- Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g
SPICY COCONUT RICE PILAF
Make and share this Spicy Coconut Rice Pilaf recipe from Food.com.
Provided by Patrick Bannasch
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a medium saucepan.
- Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
- Stir in rice and cook 1 minute.
- Add water or stock and salt.
- Bring to a boil.
- Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
- Remove pan from heat.
- Toss in butter and coconut.
- Cover and steam 5 minutes longer.
- Fluff with a fork and serve.
Nutrition Facts : Calories 340.3, Fat 18.1, SaturatedFat 11.5, Cholesterol 7.6, Sodium 620.2, Carbohydrate 41.2, Fiber 4.6, Sugar 2.4, Protein 5
SPICY THAI COCONUT SHRIMP WITH RICE NOODLES
Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.
Provided by jaetea
Categories Thai
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet or Wok on med-hi heat.
- Add onions and stir, cook for 3 minutes.
- Add garlic and ginger, cook 2 minutes.
- Add next 5 spices, cook 1 minute.
- Add tomatoes, cook 1 minute.
- Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
- Add shrimp, simmer, stirring for 3-5 minutes.
- Stir in cilantro, lemon juice and zest.
- Serve over rice noodles with lime wedges.
- Rice Noodle Cooking Directions:.
- Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
- Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
- Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
- Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- Note: This whole recipe can be cut in half including the rice noodles.
COCONUT CURRY RICE
Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro). Scrumptious! Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Inspired by a Zatarain's recipe. Note: This is not an overly hot and spicy dish, as written, but very delicious. We like it light to medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste. If you like more heat and spice, adjust the seasonings as needed (you can use hot madras curry, and hot peppers for the mild ones). Enjoy!
Provided by BecR2400
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
- Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
- Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
- Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
- May be served hot or at room temperature.
COCONUT STICKY RICE
Make and share this Coconut Sticky Rice recipe from Food.com.
Provided by chia2160
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- bring rice and coconut milk to a boil, simmer for 15 minutes.
- take some tin foil and crumple it up so it is bumpy and not flat.
- in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.
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