Yellow Coconut Rice Recipes

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.

THAI YELLOW COCONUT CURRY RICE RECIPE

Steps:

• We begin making the Thai Yellow Coconut Curry Rice Recipe by boiling milk and 1 cup of water in a sauce pan.
• In the meantime roast the cumin seeds, coriander seeds, fennel seeds, peppercorns and cinnamon sticks slightly. Once that is done grind it along with the rest of the ingredients in a mixer to a smooth paste.
• Add this paste along with rice and bring it to a boil. Cook till the rice till it becomes soft and cooked. In the middle when the rice start to absorb all the moisture add the lime leaves and lemon grass.
• In another pan, heat oil and saute the onions,ginger, garlic, bell peppers and cluster beans . Cook till it is soft and crunchy.
• Add these vegetable to the rice along with jaggery. Give it stir and make sure the rice does not stick to the bottom of the pan. Once the rice cooked taste for salt and season it well.
• At the end drizzle some lime juice and serve
• Serve the Thai Yellow Coconut Curry Rice Recipe as a one pot meal for a Sunday Lunch or eat it along with Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls).

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.

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.