COCONUT RICE
Steps:
- Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
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
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.
RICE WITH COCONUT MILK
Make and share this Rice With Coconut Milk recipe from Food.com.
Provided by lazyme
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse rice in several changes of water.
- Drain, discard water and set aside.
- In a medium pot, over medium heat, bring coconut cream to a boil.
- Add rice, sugar and salt.
- Add coconut milk and return to a boil.
- Cook, partially covered, stirring occasionally, about 3 minutes.
- Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
Nutrition Facts : Calories 1235.2, Fat 40.8, SaturatedFat 38.3, Sodium 676.7, Carbohydrate 210, Fiber 3.1, Sugar 130.2, Protein 9.2
RICE PUDDING WITH COCONUT MILK
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
- While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
- After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.
COCONUT RICE
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Provided by Sarah Cook
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
COCONUT AND CINNAMON RICE CEREAL
Great for kids! Add your topping of choice and enjoy. I like bananas and walnuts, especially candied walnuts!
Provided by Moragan Jones
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
- Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
- Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
- Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 50.7 g, Cholesterol 15.3 mg, Fat 19.1 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 14.6 g, Sodium 52 mg, Sugar 12.8 g
RICE PUDDING (MADE WITH COCONUT MILK)
This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.
Provided by Christie
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
- Remove cinnamon stick.
- Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
- Add lemon rind and simmer until almost all liquid is absorbed.
- (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
- Serve with cinnamon, or mango slices and vanilla ice cream.
Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6
COCONUT RICE
I had some leftover coconut milk after making a recent Indian dish and thought, "What the heck; let's add some to the rice as it cooks!" What came out is now a real favorite of mine!
Provided by David J Rust
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
- Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
- Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes.
- When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
- Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
Nutrition Facts : Calories 317.3, Fat 14.9, SaturatedFat 9.6, Sodium 294.6, Carbohydrate 40.6, Fiber 2.8, Sugar 4, Protein 6.4
COCONUT CILANTRO RICE
This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.
Provided by beckas
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a medium sized pot.
- Add the rice, ginger and salt.
- Stir and bring to a boil.
- Reduce heat to low and then cover and simmer for 20 minutes.
- While waiting, heat the shredded coconut in a skillet, toasting it lightly.
- Remove from heat and set aside.
- When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
- Toss with toasted coconut.
- Garnish with chopped cilantro just before serving.
Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 37.7, Sodium 463.5, Carbohydrate 46.9, Fiber 5.2, Sugar 2.1, Protein 7.5
CARIBBEAN COCONUT RICE
This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by JenniH76
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g
COCONUT LONG-GRAIN RICE
Great, easy rice dish with a little different flavor. Goes with just about anything -- especially easy as it bakes. Originally found in a recipe book called "Big Flavors of the Hot Sun".
Provided by Kauaian cook
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 368.4, Fat 19.8, SaturatedFat 12.1, Cholesterol 1.8, Sodium 96.2, Carbohydrate 42.3, Fiber 0.9, Sugar 1.8, Protein 6.1
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