Simple Sweet Coconut Rice Recipes

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SWEET COCONUT RICE



Sweet Coconut Rice image

Delicious sweet coconut rice that can be thrown in a rice cooker or done on the stove. This is great when paired with a Thai green curry or stir-fry! Ideally, make this with either jasmine rice or long-grain white rice.

Provided by Melucy

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups long-grain white rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar, or more to taste
1 tablespoon shredded coconut, or to taste

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.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 59.9 g, Fat 21.7 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 19 g, Sodium 21.8 mg, Sugar 1.6 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.

SIMPLE SWEET COCONUT RICE



Simple Sweet Coconut Rice image

A nice sweet rice that pairs well with spicy food. Found on GroupRecipes.com. I haven't made this yet but the simplicity appealed to me.

Provided by HisPixie

Categories     Long Grain Rice

Time 9h

Yield 8 serving(s)

Number Of Ingredients 5

1 lb jasmine rice (or basmati)
water
2 1/2 cups coconut milk
2/3 cup sugar
1/2 cup coconut flakes

Steps:

  • Soak rice overnight in water. Drain.
  • Steam rice for 45 minutes or until grains can be pressed with fingers with no hard cores.
  • Put rice into saucepan, add coconut milk, sugar and coconut flakes and simmer on very low heat, stirring occasionally.
  • Simmer until coconut milk is absorbed.
  • Turn on to a plate and flatten with a greased plate or the back of a spoon.
  • Also good served with fresh sliced mangoes or papaya.

Nutrition Facts : Calories 629, Fat 16.9, SaturatedFat 15.8, Sodium 52.6, Carbohydrate 115, Fiber 2.3, Sugar 66.2, Protein 5.1

CHEESY COCONUT RICE



Cheesy Coconut Rice image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper
2 tablespoons grated fresh ginger
1 small jalapeño, seeds and ribs removed, minced
2 cups basmati rice
3 cups chicken stock
1 cup unsweetened full-fat coconut milk
1/2 cup unsweetened shredded coconut
1 teaspoon freshly grated nutmeg
1 cup finely sliced scallions
1/2 cup farmer's cheese
Zest of 1 lime

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
  • Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
  • Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
  • Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.

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