Coconut Rice Salad Recipes

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COCONUT-CASHEW BASMATI RICE SALAD



Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

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

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.

ASIAN COCONUT RICE



Asian Coconut Rice image

I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.

Provided by SILVREZS

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon sugar
1 pinch salt
1 ½ cups uncooked jasmine rice

Steps:

  • In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 61.4 g, Fat 20.9 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 18.5 g, Sodium 53.7 mg, Sugar 1 g

MANGO AND COCONUT RICE SALAD



Mango and Coconut Rice Salad image

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.

Provided by Yotam Ottolenghi

Categories     Side     Vegetarian     Quick & Easy     Coconut     Mango     Peanut     Healthy     Shallot     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 17

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

Steps:

  • Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
  • Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
  • Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

COCONUT LAMB & PISTACHIO RICE SALAD



Coconut lamb & pistachio rice salad image

This lamb and green chilli winter salad is warming and fragrant, with coconut, pistachio and coriander. It can be plated up in 20 minutes flat

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

100g pistachios roughly chopped
40g coconut flakes
2 x 250g pouches microwave coconut rice
small pack coriander , leaves and stalks roughly chopped
2 small packs mint , leaves picked
2 limes , zested and juiced
4 tbsp olive oil
4 tbsp korma paste
4 lamb leg steaks
1 green chilli , finely sliced

Steps:

  • Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
  • Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.
  • Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.

Nutrition Facts : Calories 780 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

COCONUT RICE SALAD



Coconut Rice Salad image

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

Provided by Camden Cook

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup rice (white and uncooked)
1/2 cup frozen peas (thawed)
1/2 cup coconut (flaked and toasted)
1 (10 ounce) can mandarin orange segments (drained)
3 tablespoons mint leaves (fresh)
1 cup pineapple (finely chopped and drained)
1/2 cup peanuts (salted and coursely chopped)
1/2 cup coconut milk
1/4 cup lime juice
2 tablespoons cooking oil
1 1/2 teaspoons honey mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Cook rice.
  • Combine first 7 ingredients in a large bowl.
  • Combine the next 6 ingredients to make the coconut lime dressing in a jar with a tight fitting lid.
  • Shake the dressing ingredients well and drizzle over the rice mixture, then toss.

Nutrition Facts : Calories 414.3, Fat 19.7, SaturatedFat 9.4, Sodium 135.9, Carbohydrate 55.4, Fiber 4.6, Sugar 22.4, Protein 7.3

COCONUT RICE SALAD



Coconut Rice Salad image

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

Provided by Diana Adcock

Categories     Mango

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

5 green onions, sliced
3 cloves garlic, minced
1/2 cup loosely packed cilantro leaf
1/2 cup loosely packed mint leaf
1/2 cup loosley packed fresh parsley leaves
1 (14 ounce) can coconut milk (regular or lite)
1 tablespoon olive oil
1 1/2 cups long grain white rice
1 1/2 teaspoons sea salt
2 medium ripe peaches, chopped
1 medium red pepper, chopped
1 1/2 cups chopped English cucumbers
1 medium mango, peeled pitted and chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon white sugar
1/4 cup red wine vinegar
1 cup canola oil (lite if you can)
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  • Pulse to finely chop and scrape into a glass bowl.
  • Add the coconut milk mixing well.
  • Measure and add enough water to make 4 cups.
  • Whisk well and set aside.
  • In a large pot over medium high heat add the rice and oil.
  • Stir to coat.
  • Add the coconut milk mixture.
  • Bring to a boil, reduce heat to medium low and cover.
  • Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  • Turn rice out into a large bowl and toss well to cool and separate.
  • Place in the fridge, stirring often to help cool.
  • In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  • While machine is running slowly and in a very thin stream add the oil.
  • Add the salt and pepper and pulse to combine.
  • To the rice add the peaches, red pepper and cucumber.
  • If serving right away toss with dressing to coat.
  • If serving later cover rice mixture and dressing seprately.
  • Add the desired amount of dressing right before serving.

Nutrition Facts : Calories 545.1, Fat 40.1, SaturatedFat 11.8, Sodium 524, Carbohydrate 44.4, Fiber 2.8, Sugar 11.9, Protein 5

COCONUT RICE & PRAWN SALAD



Coconut rice & prawn salad image

Make a salad really summery

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter, Supper

Time 25m

Number Of Ingredients 8

200g basmati rice
200ml reduced-fat coconut milk
zest and juice 2 limes
4 tbsp sweet chilli sauce
200g bag frozen, cooked large prawns , defrosted
½ cucumber , halved and sliced diagonally
handful coriander leaves, chopped
100g pack sugar snap pea , halved lengthways

Steps:

  • Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
  • Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
  • Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.16 milligram of sodium

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