Steamed Rice With Coconut And Lemon Recipes

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STEAMED RICE WITH COCONUT AND LEMON



Steamed Rice With Coconut and Lemon image

Make and share this Steamed Rice With Coconut and Lemon recipe from Food.com.

Provided by littleturtle

Categories     Lemon

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups jasmine rice, rinsed until the water runs almost clear (2-3 times)
2 1/2 cups stock or 2 1/2 cups water
1 teaspoon salt
1 (14 ounce) can coconut milk
1 lemon, juice and zest of

Steps:

  • In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
  • Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
  • When rice boils, cover pot and reduce heat to low.
  • Cook for 15 minutes.
  • Remove from heat and let sit with lid on for 10 minutes.

Nutrition Facts : Calories 362.7, Fat 12.6, SaturatedFat 10.9, Sodium 426.5, Carbohydrate 56.8, Fiber 3.3, Sugar 4.4, Protein 6.1

STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO



Steamed Glutinous Rice with Coconut and Mango image

Provided by Ming Tsai

Categories     dessert

Time 10h

Yield 4 servings

Number Of Ingredients 7

1 pound glutinous rice (2 1/4 cups)
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
1 large ripe mango, diced
1/2 teaspoon coarse ground white pepper
1 large banana leaf or cheesecloth
1/2 cup toasted unsweetened coconut

Steps:

  • Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO



Steamed Glutinous Rice with Coconut and Mango image

Provided by Ming Tsai

Categories     dessert

Time 12h45m

Yield 4 servings

Number Of Ingredients 7

1 pound glutinous rice (2 1/4 cups)
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
1 large ripe mango, diced
1/2 teaspoon coarse ground white pepper
1 large banana leaf or cheesecloth
1/2 cup toasted unsweetened coconut

Steps:

  • Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

ASIAN COCONUT RICE



Asian Coconut Rice image

I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.

Provided by SILVREZS

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon sugar
1 pinch salt
1 ½ cups uncooked jasmine rice

Steps:

  • In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 61.4 g, Fat 20.9 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 18.5 g, Sodium 53.7 mg, Sugar 1 g

LEMONGRASS-SCENTED COCONUT RICE



Lemongrass-Scented Coconut Rice image

Provided by James Oseland

Categories     Rice     Side     Dinner     Coconut     Lemongrass     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 cups jasmine rice
3 thick stalks of fresh lemongrass, bruised and tied into knots
1-1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt
10 fresh or dried whole daun salam leaves (optional; see Cook's Note, below)

Steps:

  • 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
  • 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
  • 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
  • 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
  • 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)

STEAMED COCONUT RICE



Steamed Coconut Rice image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 1/2 cups long-grain rice
1 14-ounce can unsweetened coconut milk (see note)
1/2 teaspoon salt
1 tablespoon sugar

Steps:

  • Rinse rice in several changes of cold water, until the water runs clear.
  • Put rice in a saucepan and mix with coconut milk, salt and sugar. Bring to a simmer, cover and cook over low heat for 15 minutes. Stir, cover again and cook 7 minutes more. If rice is dry, sprinkle with 3 to 4 tablespoons water and cook 3 minutes more.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 22 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 307 milligrams, Sugar 3 grams

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