Rice With Coconut Milk Recipes

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.

COCONUT RICE

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:

• 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.

RICE PUDDING (MADE WITH COCONUT MILK)

Steps:

• Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
• Remove cinnamon stick.
• Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
• Add lemon rind and simmer until almost all liquid is absorbed.
• (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
• Serve with cinnamon, or mango slices and vanilla ice cream.

SWEET COCONUT RICE

Steps:

• Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
• Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

COCONUT RICE

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.

COCONUT RICE RECIPE BY TASTY

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.

COCONUT RICE

Steps:

• Rinse the rice a few times, until the water that drains away runs almost completely clear.
• Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
• Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

BASMATI RICE WITH COCONUT MILK AND GINGER

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.

COCONUT LONG-GRAIN RICE

Steps:

• Heat peanut oil over medium high heat until hot but not smoking.
• Saute onion, stirring, until transparent (about 3-5 minutes).
• Add the rice and continue to cook and stir for one additional minute.
• Add the chicken stock and coconut milk.
• Stir in salt and pepper.
• Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
• Liquid will be absorbed, rice will be cooked but not mushy.