Coconut Milk Rice Recipes

COCONUT RICE

Steps:

• Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
• Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

COCONUT RICE

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

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

Steps:

• Rinse the rice a few times, until the water that drains away runs almost completely clear.
• Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
• Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

COCONUT JASMINE RICE

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

RICE WITH COCONUT MILK

Steps:

• Rinse rice in several changes of water.
• Drain, discard water and set aside.
• In a medium pot, over medium heat, bring coconut cream to a boil.
• Add rice, sugar and salt.
• Add coconut milk and return to a boil.
• Cook, partially covered, stirring occasionally, about 3 minutes.
• Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.

COCONUT LONG-GRAIN RICE

Steps:

• Heat peanut oil over medium high heat until hot but not smoking.
• Saute onion, stirring, until transparent (about 3-5 minutes).
• Add the rice and continue to cook and stir for one additional minute.
• Add the chicken stock and coconut milk.
• Stir in salt and pepper.
• Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
• Liquid will be absorbed, rice will be cooked but not mushy.

CARDAMOM-COCONUT RICE

Steps:

• Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
• In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
• Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.