COCONUT RICE: ARROZ CON COCO
Steps:
- Place the coconut milk in a heavy saucepan over medium heat and bring to a boil.
- Simmer the coconut milk, uncovered, until the liquid has evaporated and the coconut solids start to separate from the oil. Continue to cook, stirring constantly, until the coconut solids have turned a dark golden brown color.
- Stir the rice and the raisins into the pot with the coconut milk. Add the water, the salt, and the sugar, and mix well.
- Bring the water to a boil, then lower the heat and simmer the rice, covered, for about 15 to 20 minutes. Turn off the heat and let the rice remain on the stove for another 5 to 10 minutes, covered.
- Fluff the rice and serve.
Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, Sodium 367 mg, Sugar 8 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
COCONUT-RAISIN RICE PILAF
Created for RSC 8. This is a great dish to accompany all your favourite curry recipes. If you're feeling lazy, you can use canned coconut milk, but I do encourage you to make your own, like Recipe #190959 - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. This pilaf recipe was developed to accompany Recipe #161394. Please note that the recipe is not as caloric as the index indicates. It counts the coconut (used to make the coconut milk) twice - once in the actual pilaf recipe, and where I separately state how to make the milk. ;-)
Provided by evelynathens
Categories Long Grain Rice
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
- Heat oil over medium heat in a medium saucepan. Add onion, garlic, ginger and red pepper paste, mashing paste into the rest of the ingredients. Cook onion mixture until softened, but not browned, about 2-3 minutes.
- Stir in the rice and cook in the oil, stirring, for 2 minutes. Remove saucepan from heat and add coconut milk and stock (careful - the pan will be hot!), along with the coconut and combine well. Taste liquid and add salt if you feel the stock didn't provide enough.
- Return to element and bring to a rapid boil. Boil uncovered over high heat until the level of the liquid is just above the rice, about 5 minutes. Cover immediately, reduce the heat to the lowest setting, and simmer for 10 more minutes.
- Carefully stir in the currants, cover pot, and continue cooking over low heat another 5 minutes without lifting the lid (total cooking time = 20 minutes).
- Let the pilaf 'rest' for 10 minutes off the heat. Fluff the pilaf with a fork and serve with your favourite curry.
Nutrition Facts : Calories 1278.5, Fat 54.8, SaturatedFat 42.5, Cholesterol 2.7, Sodium 387.4, Carbohydrate 189.8, Fiber 9.1, Sugar 114.4, Protein 12
RICE PILAF WITH RAISINS AND VEGGIES
Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Provided by Jacqueline
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g
INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC
A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.
Provided by MICHELLE0011
Categories Side Dish Rice Side Dish Recipes
Time 27m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g
RICE PILAF WITH GOLDEN RAISINS
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
- Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
- Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams
RICE, RAISIN, AND HERB PILAF
Categories Herb Nut Rice Side Quick & Easy Dried Fruit Raisin Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
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.
Provided by kitty.rock
Categories Rice
Time 45m
Yield 8-10 1/2 cup servings, 8-10 serving(s)
Number Of Ingredients 9
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.
RICE PILAF WITH APPLES & RAISINS
I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! -Elizabeth Dumont, Madison, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts : Calories 277 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
SPICED RICE PILAF
Provided by Chitra Joshi
Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
CARROT RAISIN PILAF
"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.
Nutrition Facts : Calories 243 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 733mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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