Basmati Coconut Rice With Mushrooms And Zucchini Recipes

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

Steps:

• Rinse rice in water until the water runs pretty clear. (Note 1)
• Drain rice then soak in water for 15 minutes. Then drain.
• Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
• Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
• Leave for 14 minutes.
• Remove from heat, and rest, undisturbed, for 10 minutes.
• Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

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.

BASMATI RICE WITH COCONUT MILK AND GINGER

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI

Steps:

• Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
• To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
• While the rice is cooking :-.
• Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

BASMATI RICE WITH TURMERIC AND MUSHROOMS

Steps:

• Rinse the rice under cold water very well.
• Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
• Melt butter in a heavy saucepan over medium heat.
• Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
• Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
• Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
• **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

COCONUT BASMATI RICE

Steps:

• Bring water to a boil, lower heat.
• Stir in all other ingredients, return to a boil.
• Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.

COCONUT BASMATI RICE

Steps:

• Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

QUICK COCONUT BASMATI RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear.
• Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.

COCONUT BASMATI RICE

Steps:

• In a saucepan, add water; bring to a boil.
• Add the rice and remaining ingredients; stir to combine.
• Return to a boil.
• Stir, cover; reduce heat to low, and simmer for 15 minutes.
• Remove cinnamon stick and dried chile.
• Stir to fluff the rice and stir.