Coconut Chili Rice Recipes

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.

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.

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Steps:

• Cook the rice following pack instructions. Add the coconut about 5 mins before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

Steps:

• Pour the coconut milk into simmering water, add the chili sauce (you can add less if you don't want much of a "kick"- though chili sauce isn't super hot, anyway.) Bring the liquids to a boil, add the rice, cover the pot and cook on low for about 20 minutes. After that, let it sit for about 10 minutes, and fluff with a fork.

Steps:

• For Chicken:.
• Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
• Prepare Glaze.
• (Start rice when you start the grill or the broiler).
• Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
• Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
• For Glaze:.
• In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
• For Rice:.
• Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.

Steps:

• Put rice in a medium saucepan. Add coconut cream and chili.
• Cover and bring to boil.
• Reduce heat and slowly cook until rice is tender and all the liquid has been absorbed, stirring occasionally.

Steps:

• Combine water and coconut in a small saucepan and simmer over medium heat for 5 minutes.
• Place a strainer over a small bowl and strain coconut mixture into bowl; reserving liquid, discarding coconut solids. You should have 2 cups coconut milk. Set aside.
• In a skillet heat oil and then add rice, stirring over medium heat until rice changes color (7-10 minutes).
• Stir in the reserved coconut milk and bring mixture to a boil.
• Stir in salt, pepper and lime juice.
• Cover and reduce heat to a simmer.
• Simmer for 20 minutes or until liquid is absorbed.

Steps:

• Pre-Heat oven to 200c.
• Coconut Rice.
• Start with the rice.
• Rinse rice under cold water until water runs clear; drain.
• Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
• Reduce heat; simmer covered, 15-20 Min's or until rice is tender, stir from time to time to prevent rice from sticking to the bottom of the pan.
• Remove from heat and stand covered for 5 Min's, stir in green onion, reserving a few to use as a garnish for the top.
• For the Fish.
• While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
• Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
• Cook uncovered 10-15 Min's or until fish is cooked through, if using thin fillets that will cook quick so that the topping will not brown and crisp, just turn the grill on for a few minutes towards the end of cooking to brown.
• My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
• To serve: Place fish on plate serve rice on the side garnish rice with green onion.

Steps:

• 1. Add all ingredients together and bring rice to a boil uncovered under medium heat. Turn to medium low, cover and continue to cook untill rice is done. Discard bay leaf and serve.

Steps:

• Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
• Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
• Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
• Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.