Easy Light Coconut Rice Recipes
LIGHT COCONUT RICE
I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or "jelly"); this adds a nice flavor.
Provided by Ally928
Categories Rice
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
- Stir in rice.
- Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
- *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.
Nutrition Facts : Calories 228.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 50.4, Fiber 1.7, Protein 4.2
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.
EASY, LIGHT COCONUT RICE
This recipe is so fragrant and creamy, nobody can guess that it uses chicken stock to reduce fat/calories without reducing flavor. It is mild enough to be paired with any dish yet tasty enough to be eaten on its own. You could use jasmine rice instead if you prefer.
Provided by lilsweetie
Categories Long Grain Rice
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil and saute uncooked rice for 2 minutes or until edges start to turn slightly white, stirring constantly to avoid burning it.
- Stir in stock and coconut milk. Stir to combine then add salt.
- Bring mixture to a boil then reduce to a simmer for approximately 20 minutes or until rice is fully cooked and liquid are absorbed. Remove from heat and stir in chopped green onions.
Nutrition Facts : Calories 643.4, Fat 27.2, SaturatedFat 17.8, Cholesterol 3.6, Sodium 811.5, Carbohydrate 87.8, Fiber 3.8, Sugar 8.7, Protein 12.6
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
STICKY COCONUT RICE WITH SCALLIONS AND GOODNESS AND LIGHT
A savory (and vegan!) side guaranteed to appeal to the masses. 20 minutes! 5 ingredients! Gloriousness!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 6
Steps:
- Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
- Top with remaining scallions and serve.
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