Delicious Coconut Rice Recipes

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RESTAURANT STYLE COCONUT RICE (COCONUT MILK)



Restaurant Style Coconut Rice (Coconut Milk) image

This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).

Provided by Nagi | RecipeTin Eats

Categories     Rice     Side

Time 17m

Number Of Ingredients 8

2 cups (360g) jasmin or long grain white rice ((Note 1))
400 ml / 14 oz coconut milk (, full fat or light (Note 2))
1/2 cup (125ml) water
1 tbsp white sugar ((Note 3))
1/2 tsp salt
3 pandan leaves (, knotted)
3 kaffir lime leaves (, crushed in hand)
1 tbsp desiccated coconut (, toasted, to garnish)

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.

Nutrition Facts : ServingSize 148 g, Calories 192 kcal

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

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

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Combine 1 cup long-grain white rice, 2 cups fresh coconut water (see Cook's Note), 1 tablespoon butter, 1/2 teaspoon salt, and pepper to taste in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover and simmer until the rice is tender, about 20 minutes. Remove from the heat and set aside, covered, 10 minutes. Fluff with a fork and season with salt and pepper.

COCONUT RICE RECIPE BY TASTY



Coconut Rice Recipe by Tasty image

Here's what you need: basmati rice, olive oil, whole spice, curry leaves, mixed vegetable, green chiles, cashews, garam masala powder, coconut milk, water, salt, coriander leaves, mint leaf

Provided by Sravani Kathi

Categories     Sides

Yield 4 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons olive oil
whole spice, 4 cloves, 6 black peppercorns, 2 cardamom pods, 1 star anise, 2 bay leaves, 1 inch cinnamon stick, 1 tsp black cumin seeds
½ sprig curry leaves
1 cup mixed vegetable, (carrots, peas, corn, french beans)
2 green chiles, slitted
8 cashews
1 tablespoon garam masala powder
1 can coconut milk
1 cup water
salt
1 handful coriander leaves, chopped
1 handful mint leaf, chopped

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.

Nutrition Facts : Calories 694 calories, Carbohydrate 92 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams

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