Yellow 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.

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.

YELLOW COCONUT RICE (TANZANIA)

Steps:

• In saucepan add coconut milk, and milk. Bring to boil.
• Add rice, salt, turmeric, cinnamon, cloves, and cardamom (if using).
• Cover and cook until liquid is absorbed, about 20 minutes.
• Add 2 tablespoons butter.
• Serve.

YELLOW COCONUT RICE

Steps:

• Soak the rice in a large bowl of cold water for 30 minutes.
• Pour the rice into a strainer and rinse under cold running water to remove all excess starch. Rinse until the water runs through the rice clear.
• Place all ingredients into a large heavy based saucepan. Cover with the lid and bring to the boil. Stir occassionally.
• Reduce the heat to a simmer. Keep the saucepan covered and simmer for about 15 minutes, or until the rice is tender.
• REmove from the heat and keep covered. Stand for 5 to 10 minutes before serving.

SOUTH INDIAN-STYLE YELLOW RICE

Steps:

• Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
• Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
• Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
• Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.

COCONUT RICE

Steps:

• combine all ingredients in a rice cooker, cover and switch on.
• after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
• if using a regular pot with lid, heat oil and add shallots.
• cook until light brown and fragrant.
• add rice and stir until well coated with oil.
• stir in rest of ingredients and bring mixture to a boil.
• reduce heat to low medium and cover pot with lid.
• simmer rice undisturbed for 10-15 minutes until fully cooked.
• turn off heat and let stand 5-10 minutes.
• fluff rice and discard cinnamon stick and kaffir leaves before serving.

SAVORY COCONUT RICE

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.