Coconut Cilantro Rice Recipes

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COCONUT CILANTRO RICE



Coconut Cilantro Rice image

This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

Provided by beckas

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup long grain rice or 1 cup jasmine rice
2 cups unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1/2 inch peeled fresh ginger
3/4 teaspoon salt
chopped fresh cilantro (optional)

Steps:

  • Bring the coconut milk to a boil in a medium sized pot.
  • Add the rice, ginger and salt.
  • Stir and bring to a boil.
  • Reduce heat to low and then cover and simmer for 20 minutes.
  • While waiting, heat the shredded coconut in a skillet, toasting it lightly.
  • Remove from heat and set aside.
  • When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
  • Toss with toasted coconut.
  • Garnish with chopped cilantro just before serving.

Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 37.7, Sodium 463.5, Carbohydrate 46.9, Fiber 5.2, Sugar 2.1, Protein 7.5

CILANTRO COCONUT RICE



Cilantro Coconut Rice image

Categories     Food Processor     Ginger     Rice     Side     Coconut     Jalapeño     Cilantro     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

3 cups basmati rice (20 ounces)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
  • Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
  • Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
  • Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
  • While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
  • Add cilantro mixture to cooked rice and stir gently until combined well.

COCONUT RICE



Coconut Rice image

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 CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice with Peas and Cashews image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

TAMPA COCONUT CILANTRO RICE



Tampa Coconut Cilantro Rice image

This is a Kerala (Southern India) rendition of coconut rice. It's a tad sweeter than regular rice which cuts through much of the spice found in an accompaniment of a spicy curry such as chicken curry.

Provided by BencyCooks

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups coconut water, or as needed
1 cup basmati rice
salt, or as desired
1 ½ tablespoons chopped fresh cilantro
2 teaspoons unsalted butter

Steps:

  • Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
  • Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 41.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 708.1 mg, Sugar 0.1 g

MINT-CILANTRO AND COCONUT RICE



Mint-Cilantro and Coconut Rice image

Make and share this Mint-Cilantro and Coconut Rice recipe from Food.com.

Provided by wicked cook 46

Categories     African

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a medium saucepan over medium-high heat.
  • Add the rice; sauté 3 minutes.
  • Add onion; sauté 1 minute.
  • Add broth, milk, salt, and pepper; stir.
  • Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
  • Stir in mint and cilantro; cover and let stand 5 minutes.

Nutrition Facts : Calories 194.7, Fat 3.6, SaturatedFat 0.6, Sodium 223.4, Carbohydrate 36.5, Fiber 2, Sugar 0.5, Protein 3.9

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