Easy Coconut Milk Rice Recipes
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 RICE
Steps:
- Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
EASY COCONUT JASMINE RICE
This three-ingredient coconut jasmine rice is the perfect accompaniment to Asian dishes.
Provided by thedailygourmet
Categories Rice Side Dishes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
- Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
- Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 36.3 g, Fat 20.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 18.2 g, Sodium 51.2 mg
COCONUT RICE
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Provided by Sarah Cook
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
- When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
- To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
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