Mint Cilantro And 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.

MINT-CILANTRO AND COCONUT RICE



Mint-Cilantro and Coconut Rice image

Make and share this Mint-Cilantro and Coconut Rice recipe from Food.com.

Provided by wicked cook 46

Categories     African

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a medium saucepan over medium-high heat.
  • Add the rice; sauté 3 minutes.
  • Add onion; sauté 1 minute.
  • Add broth, milk, salt, and pepper; stir.
  • Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
  • Stir in mint and cilantro; cover and let stand 5 minutes.

Nutrition Facts : Calories 194.7, Fat 3.6, SaturatedFat 0.6, Sodium 223.4, Carbohydrate 36.5, Fiber 2, Sugar 0.5, Protein 3.9

COCONUT CILANTRO RICE



Coconut Cilantro Rice image

This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

Provided by beckas

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup long grain rice or 1 cup jasmine rice
2 cups unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1/2 inch peeled fresh ginger
3/4 teaspoon salt
chopped fresh cilantro (optional)

Steps:

  • Bring the coconut milk to a boil in a medium sized pot.
  • Add the rice, ginger and salt.
  • Stir and bring to a boil.
  • Reduce heat to low and then cover and simmer for 20 minutes.
  • While waiting, heat the shredded coconut in a skillet, toasting it lightly.
  • Remove from heat and set aside.
  • When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
  • Toss with toasted coconut.
  • Garnish with chopped cilantro just before serving.

Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 37.7, Sodium 463.5, Carbohydrate 46.9, Fiber 5.2, Sugar 2.1, Protein 7.5

TAMPA COCONUT CILANTRO RICE



Tampa Coconut Cilantro Rice image

This is a Kerala (Southern India) rendition of coconut rice. It's a tad sweeter than regular rice which cuts through much of the spice found in an accompaniment of a spicy curry such as chicken curry.

Provided by BencyCooks

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups coconut water, or as needed
1 cup basmati rice
salt, or as desired
1 ½ tablespoons chopped fresh cilantro
2 teaspoons unsalted butter

Steps:

  • Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
  • Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 41.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 708.1 mg, Sugar 0.1 g

CILANTRO COCONUT RICE



Cilantro Coconut Rice image

Categories     Food Processor     Ginger     Rice     Side     Coconut     Jalapeño     Cilantro     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

3 cups basmati rice (20 ounces)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
  • Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
  • Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
  • Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
  • While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
  • Add cilantro mixture to cooked rice and stir gently until combined well.

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