CARDAMOM-COCONUT RICE
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
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.
CARDAMOM & COCONUT PILAU
A great spiced Indain rice dish to serve with a curry dish. Serves 4 - 6. In addition to the cooking time the rice needs to soften for one hour before cooking
Provided by Jubes
Categories White Rice
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.
- Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.
- Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.
- Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
- Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
- Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
- Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
- Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.
Nutrition Facts : Calories 801.2, Fat 31.7, SaturatedFat 6.4, Sodium 621.4, Carbohydrate 117.8, Fiber 7.5, Sugar 14.3, Protein 14.1
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 CARDAMOM ICE CREAM
The best part about this incredibly simple, vegan-friendly recipe is that you don't need an ice cream maker to make it! It comes out soft and creamy and ready to eat.
Provided by Monica
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h30m
Yield 3
Number Of Ingredients 5
Steps:
- Split each cardamom in half, lengthwise.
- Combine cardamom, coconut milk, sugar, 1 1/2 teaspoon rum, and vanilla extract in a pot. Simmer mixture over low heat, stirring occasionally, about 20 minutes. Remove mixture from stove and stir in remaining rum.
- Pour mixture through a strainer over a freezer-safe container to catch the cardamom pods; discard. Cover the container and freeze until firm, 5 hours to overnight.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 37.4 g, Fat 27.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 24.2 g, Sodium 17 mg, Sugar 33.7 g
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