Restaurant Style Coconut Rice Coconut Milk Recipes

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.

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.

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:

• In a saucepan, heat oil over medium high heat. Stir in rice and cook for 1 minute. Pour in coconut milk and chicken stock and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove pan from heat and allow to rest for 5 minutes. Serve hot.

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.

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.