Carons Tasty Coconut Rice Recipes

COCONUT RICE

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.

COCONUT RICE RECIPE BY TASTY

Steps:

• Soak basmati rice for 30 mins.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes.
• Add in the garam masala powder, give it a mix, and then add the coconut milk and water.
• Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil.
• Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone.
• Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked.
• Turn off the stove and let the mixture rest for 10 minutes.
• Serve warm with raita.

CHEESY COCONUT RICE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
• Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
• Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
• Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.

CARIBBEAN COCONUT RICE

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.

CARON'S TASTY COCONUT RICE

Steps:

• In a large pot, heat peanut oil over medium heat.
• Saute onions for 5 minutes.
• Add chicken stock, pineapple juice,.
• coconut milk and water; bring to a rapid boil.
• Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
• Stir well.
• Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
• Toast the coconut lightly and set aside.
• Finely chop the cilantro and set aside.
• When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
• Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.