Coconut Long Grain Rice Recipes

Steps:

• Combine 1 cup long-grain white rice, 2 cups fresh coconut water (see Cook's Note), 1 tablespoon butter, 1/2 teaspoon salt, and pepper to taste in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover and simmer until the rice is tender, about 20 minutes. Remove from the heat and set aside, covered, 10 minutes. Fluff with a fork and season with salt and pepper.

Steps:

• Heat peanut oil over medium high heat until hot but not smoking.
• Saute onion, stirring, until transparent (about 3-5 minutes).
• Add the rice and continue to cook and stir for one additional minute.
• Add the chicken stock and coconut milk.
• Stir in salt and pepper.
• Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
• Liquid will be absorbed, rice will be cooked but not mushy.

Steps:

• Rinse rice until water runs clear.
• Spray pan with non-stick spray.
• Place olive oil in deep nonstick pan and heat over high.
• Saute rice, moving constantly, until rice is lightly toasted.
• Lower heat to medium.
• Add salt, pepper, tumeric, lemon rind,coconut milk and chicken broth.
• Cover tightly and bring to a boil- DO NOT OPEN COVER.
• Turn heat to lowest level and let cook until all water is absorbed ( 20-30 minutes)- DO NOT OPEN COVER.
• Turn off heat and let sit another 20 minutes before serving- DO NOT PN COVER.

Steps:

• Rinse the rice a few times, until the water that drains away runs almost completely clear.
• Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
• Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

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:

• Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
• Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

Steps:

• In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
• When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
• To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.