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
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 RED RICE
Make and share this Coconut Red Rice recipe from Food.com.
Provided by AbbaGav
Categories Rice
Time 45m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Cook rice in water and salt according to directions on package.
- 2. Stir-fry scallions, garlic, chili, ginger, coriander and carrot in oil.
- 3. Add green beans.
- 4. Add cooked rice. Stir fry for a few minutes.
- 5. Add coconut milk, soy sauce, and molasses. Bring to a boil, and simmer for 2 minutes.
- 6. Add basil and then top with toasted nuts. Serve.
Nutrition Facts : Calories 188.7, Fat 11, SaturatedFat 4.6, Sodium 1082.9, Carbohydrate 21, Fiber 2.5, Sugar 15.8, Protein 3.8
VEGAN COCONUT RED CURRY
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
- For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
- Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
- Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
- Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
- For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
COCONUT RED BEANS AND RICE
From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan.
Provided by Engrossed
Categories Long Grain Rice
Time 2h5m
Yield 7 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Pick and debris from beans then rinse and drain them.
- In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
- Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
- Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
- Discard chili. Add salt to taste.
Nutrition Facts : Calories 305.2, Fat 10.3, SaturatedFat 8.4, Sodium 412.3, Carbohydrate 45.3, Fiber 2.1, Sugar 4.7, Protein 8.4
CREAMY RED COCONUT CURRY
A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.
Provided by VANCITYGIRL
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
- Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
COCONUT RICE
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 3 grams
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