Steamed Brown Rice With Coconut And Ginger Recipes

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. 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 pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 45 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 30 minutes at 50% power. Let sit with lid on for 10 minutes.

Steps:

• In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes.
• Remove from heat and let sit with lid on for 10 minutes.

Steps:

• Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
• Drain in a colendar.
• Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
• Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
• Remove rice from steamer. If eating it right away serve as usual with butter and spices.
• If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
• To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.