Colombian Coconut Rice Recipes

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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 RICE



Coconut Rice image

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

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

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

ARROZ CON COCO: COCONUT RICE



Arroz con Coco: Coconut Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups long-grain white rice
2 cups water
1 can light coconut milk
1 tablespoon plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

  • Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
  • Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

COLOMBIAN COCONUT RICE PUDDING



Colombian Coconut Rice Pudding image

This is a very good rice pudding recipe that I got from a box of Carolina White Rice. I usually add the flake coconut as my optional ingredient, but it is also terrific with diced mango. It does not work well with skim milk or 1% milk, but is ok with anything 2% or more.

Provided by mandabears

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup carolina white rice (or any other brand of long grain white rice)
1 (1 3/4 ounce) package instant pudding mix, I use Vanilla or 1 (1 3/4 ounce) package coconut cream
2 cups half-and-half (or whole milk)
1/2 cup flaked coconut, chopped pistachios, raisins, macadamia nuts, chocolate chips, fun chips (optional) or 1/2 cup diced fresh fruit (optional)
whipped cream, chocolate curls, maraschino cherries for garnish

Steps:

  • Prepare rice according to package directions. Set aside to cool.
  • In mixing bowl, combine pudding mix, and Half and Half.
  • Mix for 2 minutes.
  • Fold in rice and desired choice of add ins.
  • Spoon into 6 dessert cups.
  • Chill.
  • Garnish as desired.
  • Enjoy.

CARIBBEAN COCONUT RICE



Caribbean Coconut Rice image

This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.

Provided by JenniH76

Time 40m

Yield 4

Number Of Ingredients 12

2 teaspoons unsalted butter
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 (3 inch) cinnamon stick
1 cup uncooked jasmine rice
¾ cup water
¾ cup light coconut milk
1 teaspoon white sugar
½ teaspoon kosher salt
¼ teaspoon grated lime zest
⅛ teaspoon ground white pepper
¼ cup shredded unsweetened coconut, toasted

Steps:

  • Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
  • Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g

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