Coconut Rice Salad Recipes Recipe For Deviled

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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-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.

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-SCENTED RICE



Coconut-Scented Rice image

This is delicious served with curries and other spicy Asian dishes.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups long-grain white rice, rinsed
1/2 cup coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine

Steps:

  • Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

SPICED COCONUT RICE



Spiced Coconut Rice image

A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.

Provided by Kari

Time 30m

Yield 8

Number Of Ingredients 11

1 tablespoon coconut oil
1 small onion, minced
2 cloves garlic, minced
1 ½ cups uncooked white rice
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cayenne pepper
12 ounces coconut milk
1 ½ cups chicken broth
¼ cup toasted flaked coconut

Steps:

  • Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
  • Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g

COCONUT-PAPAYA RICE



Coconut-Papaya Rice image

Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 37m

Yield 6

Number Of Ingredients 7

1 cup uncooked regular long-grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 can (14 ounces) coconut milk (not cream of coconut)
1 ripe papaya, peeled, seeded and chopped (1 pound)

Steps:

  • Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
  • Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.

Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg

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

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