RESTAURANT STYLE COCONUT RICE (COCONUT MILK)
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Provided by Nagi | RecipeTin Eats
Time 17m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 148 g, Calories 192 kcal
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.
DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)
The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).
Provided by Calixtes Bon Vivre
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
- Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
- Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 92.7 g, Cholesterol 0.2 mg, Fat 49.6 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 20.8 g, Sodium 1759.1 mg, Sugar 4.7 g
MAGGIE'S COCONUT RICE
Make and share this Maggie's Coconut Rice recipe from Food.com.
Provided by CraftScout
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a 2-quart pot bring the water and salt to a boil.
- Stir in the dry rice, cinnamon, and the coconut. Stir and return the water to a boil.
- Reduce the heat to the lowest possible flame. Place the lid on the pot and simmer for 20 minutes. Do not peek while the rice is cooking.
Nutrition Facts : Calories 228.5, Fat 4.5, SaturatedFat 3.8, Sodium 180.6, Carbohydrate 43, Fiber 1.4, Sugar 5.1, Protein 3.6
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
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.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
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- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 10-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
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