Basmati Coconut Rice Recipes

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COCONUT-CASHEW BASMATI RICE SALAD



Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons peanut oil, plus 1 tablespoon for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper
1/4 cup raw cashews, halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

Steps:

  • Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
  • While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
  • Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

COCONUT RICE



Coconut Rice image

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.

COCONUT LIME RICE



Coconut Lime Rice image

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Provided by Karmabelle

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 9

1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

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.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g

COCONUT RICE



Coconut Rice image

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

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

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



Coconut rice image

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

3 onions, finely chopped
1 tbsp sunflower oil
1 tbsp butter
1kg bag basmati rice
2 x 400ml cans coconut milk

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

BASMATI RICE WITH COCONUT MILK AND GINGER



Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram

COCONUT BASMATI RICE



Coconut Basmati Rice image

Make and share this Coconut Basmati Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 cups water
1 cup white basmati rice, rinsed well
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt (or to taste)
1 piece cinnamon stick (1 1/2 inches)
1/4 cup currants or 1/4 cup raisins
1 dried chili

Steps:

  • In a saucepan, add water; bring to a boil.
  • Add the rice and remaining ingredients; stir to combine.
  • Return to a boil.
  • Stir, cover; reduce heat to low, and simmer for 15 minutes.
  • Remove cinnamon stick and dried chile.
  • Stir to fluff the rice and stir.

Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6

COCONUT BASMATI RICE



Coconut Basmati Rice image

Provided by Amber Levinson

Categories     Fruit     Rice     Side     Vegetarian     Quick & Easy     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 cups water
1 1/2 cups canned unsweetened coconut milk
2 teaspoons (packed) golden brown sugar
1 teaspoon salt
2 cups basmati rice (about 13 ounces), well rinsed, drained
1/2 cup sweetened flaked coconut, lightly toasted

Steps:

  • Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

QUICK COCONUT BASMATI RICE



Quick Coconut Basmati Rice image

Make and share this Quick Coconut Basmati Rice recipe from Food.com.

Provided by Magicshell

Categories     Asian

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups basmati rice
1 (14 ounce) can unsweetened coconut milk
3 1/2 cups water
salt
pepper

Steps:

  • Rinse the rice in a fine mesh strainer until the water runs clear.
  • Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.

Nutrition Facts : Calories 358, Fat 13, SaturatedFat 10.1, Sodium 13.6, Carbohydrate 55, Fiber 2.4, Sugar 0.6, Protein 6.5

CARDAMOM-COCONUT RICE



Cardamom-Coconut Rice image

Mild and creamy coconut milk mellows this spice-infused side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

6 cardamom pods, or 1/4 teaspoon ground
1 tablespoon butter
1/2 large yellow onion, finely chopped
1 1/4 cups Basmati, or Jasmine rice
1 cinnamon stick
3/4 cup unsweetened coconut milk
1 teaspoon salt
1 teaspoon sugar
Fresh coconut, shelled but unpeeled, shaved, for garnish

Steps:

  • Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
  • In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
  • Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.

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