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Coconut Basmati Rice

COCONUT BASMATI RICE

this is from the

Time: 25 minutes

Steps:

  • bring water to the boil
  • while water heats , rinse the rice well
  • when water boils , stir in the rice and all of the remaining ingredients
  • return to a boil
  • stir , cover , reduce heat to low and simmer for 15 minutes
  • take off the heat and allow rice to rest for 10 minutes
  • remove the cinnamon stick , stir to fluff the rice and serve


coconut basmati rice image

Number Of Ingredients: 7

Ingredients:

  1. water
  2. basmati rice
  3. coconut milk
  4. turmeric
  5. salt
  6. cinnamon stick
  7. raisins


COCONUT BASMATI RICE

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

Recipe From food.com

Provided by ratherbeswimmin

Time 30m

Yield 4 serving(s)

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.


Coconut Basmati Rice image

Number Of Ingredients: 8

Ingredients:

  • 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


COCONUT BASMATI RICE

Recipe From epicurious.com

Provided by Amber Levinson

Yield Makes 6 servings

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.


Coconut Basmati Rice image

Number Of Ingredients: 6

Ingredients:

  • 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


BASMATI RICE WITH COCONUT MILK AND GINGER

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.

Recipe From cooking.nytimes.com

Provided by Amanda Hesser

Time 20m

Yield 4 servings

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.


Basmati Rice With Coconut Milk And Ginger image

Number Of Ingredients: 7

Ingredients:

  • 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)


COCONUT RICE

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.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

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 Rice image

Number Of Ingredients: 0

Ingredients:


COCONUT RICE

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Recipe From allrecipes.com

Provided by Emma Maher

Time 30m

Yield 7

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 image

Number Of Ingredients: 3

Ingredients:

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


COCONUT-CASHEW BASMATI RICE SALAD

Recipe From foodnetwork.com

Provided by Bobby Flay

Time 55m

Yield 4 servings

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-Cashew Basmati Rice Salad image

Number Of Ingredients: 11

Ingredients:

  • 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


COCONUT BASMATI RICE PILAF

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Recipe From food.com

Provided by kitty.rock

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Steps:

  • Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
  • Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
  • Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
  • When liquid has been absorbed and rice is tender, fluff rice with a fork.
  • Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
  • Transfer to a serving bowl.
  • TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
  • NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.


Coconut Basmati Rice Pilaf image

Number Of Ingredients: 9

Ingredients:

  • 2 cups basmati rice
  • 2 cups water, for cooking rice
  • 1 (14 ounce) can coconut milk
  • 1 1/2 teaspoons salt
  • 1/4 cup butter
  • 1/2 cup diced sweet onion, like Vidalia
  • 1/2 cup golden raisin
  • 1/2 cup roughly chopped cashews
  • kosher sea salt & freshly ground black pepper


COCONUT LIME RICE

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.

Recipe From allrecipes.com

Provided by Karmabelle

Time 40m

Yield 2

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.


Coconut Lime Rice image

Number Of Ingredients: 9

Ingredients:

  • 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


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