COCONUT-PAPAYA RICE
Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 37m
Yield 6
Number Of Ingredients 7
Steps:
- Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
- Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg
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.
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 TAPIOCA IN PAPAYA BOWL
Coconut tapioca is one of my favorites of all time. I also love the tropical fruit papaya. When I combined these two things together, it did make my day. If you are not a big fan of papaya, you may skip the papaya bowl; coconut tapioca by itself would be a good treat to your guests too!
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.
- Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.
- Pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely; spoon into the papaya halves. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 16.8 mg, Sugar 5.9 g
COCONUT RICE
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
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
TOASTED-COCONUT RICE
The toasted coconut adds a nice nutty flavor to this rice dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
- Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
- Garnish with reserved coconut and the scallions.
COCONUT-PAPAYA RICE
Make and share this Coconut-Papaya Rice recipe from Food.com.
Provided by wicked cook 46
Categories Papaya
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
- Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
- Substitution.
- If you're in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
Nutrition Facts : Calories 398.1, Fat 18.8, SaturatedFat 16.4, Sodium 56.7, Carbohydrate 53.2, Fiber 4.3, Sugar 10.9, Protein 6.6
COCONUT-PAPAYA RICE
Steps:
- 1. Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. 2. Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
FRESH PAPAYA WITH COCONUT-LIME YOGURT
This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.
- In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.
COCONUT RICE
This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.
Provided by Leela Punyaratabandhu
Categories Rice Coconut Vegetarian Grains
Number Of Ingredients 6
Steps:
- To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
- As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.
COCONUT TAPIOCA PUDDING (RICE COOKER)
For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.
Provided by duonyte
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
- Open the cover and stir briefly every 20 minutes, then close cover.
- At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
- Let cool. Serve warm, or refrigerate covered with plastic wrap.
- Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
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