COCONUT RICE WITH FRESH GINGER
An easy, slightly tropical rice dish that tastes like vacation feels.
Provided by Unpeeled
Categories Side Dish
Number Of Ingredients 7
Steps:
- Rinse the rice under cold water for several minutes in a colander, or by swishing it around in a pot of cold water, then replacing the water and repeating several times, until the water runs more clearly and looks less starchy.PRO TIP: Rinsing the rice removes some of the excess starch. This will make your finished rice fluffier and not gummy.
- In a medium-sized sauce pot, stir together the rinsed rice, coconut milk, water, grated ginger, sugar, and salt.
- Bring to a boil, then immediately lower the heat to low. Simmer, covered, until cooked, about 20 minutes, stirring once about three-quarters of the way through, scraping the bottom.
- Fluff the coconut rice with a fork. Serve hot with any garnishes.
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.
TROPICAL CHICKEN CAULIFLOWER RICE BOWLS
This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. -Bethany DiCarlo, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.
Nutrition Facts : Calories 325 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 529mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
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