Jamie Oliver Coconut Basmati Rice Recipes

COCONUT RICE

Coconut rice image

A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party

Provided by Sarah Cook

Time 40m

Number Of Ingredients 5

Ingredients

3 onions, finely chopped
1 tbsp sunflower oil
1 tbsp butter
1kg bag basmati rice
2 x 400ml cans coconut milk

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

COCONUT BASMATI RICE

Coconut Basmati Rice image

Make and share this Coconut Basmati Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups water
1 cup white basmati rice, rinsed well
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt (or to taste)
1 piece cinnamon stick (1 1/2 inches)
1/4 cup currants or 1/4 cup raisins
1 dried chili

Steps:

In a saucepan, add water; bring to a boil.
Add the rice and remaining ingredients; stir to combine.
Return to a boil.
Stir, cover; reduce heat to low, and simmer for 15 minutes.
Remove cinnamon stick and dried chile.
Stir to fluff the rice and stir.

Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6

BASMATI RICE WITH COCONUT MILK AND GINGER

Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

Steps:

Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram

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