Coconut Rice Recipe By Tasty

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

Steps:

• Rinse rice in water until the water runs pretty clear. (Note 1)
• Drain rice then soak in water for 15 minutes. Then drain.
• Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
• Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
• Leave for 14 minutes.
• Remove from heat, and rest, undisturbed, for 10 minutes.
• Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

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 RECIPE BY TASTY

Steps:

• Soak basmati rice for 30 mins.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes.
• Add in the garam masala powder, give it a mix, and then add the coconut milk and water.
• Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil.
• Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone.
• Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked.
• Turn off the stove and let the mixture rest for 10 minutes.
• Serve warm with raita.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

COD WITH CONFETTI COCONUT RICE RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10-12 minutes or until the rice is tender and the liquid has been absorbed.
• Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
• In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
• To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
• Enjoy!

CHEESY COCONUT RICE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
• Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
• Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
• Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.

EASY, LIGHT COCONUT RICE

Steps:

• In a large saucepan, heat oil and saute uncooked rice for 2 minutes or until edges start to turn slightly white, stirring constantly to avoid burning it.
• Stir in stock and coconut milk. Stir to combine then add salt.
• Bring mixture to a boil then reduce to a simmer for approximately 20 minutes or until rice is fully cooked and liquid are absorbed. Remove from heat and stir in chopped green onions.

COCONUT LIME CAULIFLOWER RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the cauliflower until it reaches your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
• Add coconut milk, lime juice and lime zest, combine well and allow to cook until the liquid has evaporated.
• Garnish with cilantro.
• Enjoy!

DELICIOUS COCONUT RICE

Steps:

• Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of stove with your hand or against the sink.
• Heat coconut milk and coconut water in a medium saucepan over medium-high heat. Bring to a boil, season with salt. Add rice and bring to a simmer.
• Reduce heat to low cover and simmer until water has been absorbed, about 17 to 20 minutes. You may find there's a few small pools of liquid at the top and that's fine.
• Remove from heat and let rest covered for 15 minutes. Uncover, fluff with a fork and serve warm.
• Serve with toasted unsweetened coconut, sliced almonds, black beans, fresh mango, fresh pineapple, bell pepper, cilantro, or lime.

COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY

Steps:

• In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
• Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
• Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
• Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
• Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
• In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
• Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
• Enjoy!

CARON'S TASTY COCONUT RICE

Steps:

• In a large pot, heat peanut oil over medium heat.
• Saute onions for 5 minutes.
• Add chicken stock, pineapple juice,.
• coconut milk and water; bring to a rapid boil.
• Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
• Stir well.
• Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
• Toast the coconut lightly and set aside.
• Finely chop the cilantro and set aside.
• When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
• Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.

COCONUT RICE

Steps:

• Combine coconut milk and rice in a saucepan, and bring to a boil over medium heat, stirring occasionally. Add some salt, reduce heat to low, and cover. Cook for 10 minutes, stirring occasionally to make sure the rice does not stick or burn.
• Uncover, and continue to cook, stirring, over low heat until rice is tender and mixture is creamy. If liquid evaporates before rice is done, stir in water, about 1/2 cup at a time, and cook until done.