Sticky Coconut Rice With Scallions And Goodness And Light Recipes

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BOBBY FLAY'S CRISPY COCONUT SCALLION RICE RECIPE



Bobby Flay's Crispy Coconut Scallion Rice Recipe image

Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Provided by Bobby Flay

Categories     Side Dish

Number Of Ingredients 5

1 cup unsweetened full-fat canned coconut milk
2 cup Carolina long-grain rice
1/2 cup scallions (thinly sliced)
salt and pepper
1/4 cup canola oil

Steps:

  • Combine the coconut milk, 2 teaspoons salt, 1/4 teaspoon pepper and 1 cup water in a medium saucepan and bring to boil over high heat. Stir in the rice and bring back to a boil. Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.
  • Remove the pan from the heat and let sit, covered for 5 minutes. Remove the lid and fluff the rice with a fork. Spread the rice in an even layer over a large baking sheet and let cool completely, about 30 minutes. The rice can be made up to 24 hours in advance; store it on a baking sheet, covered with plastic wrap, in the refrigerator.
  • Combine the rice and scallions in a large bowl. Heat the oil in a large cast-iron or nonstick pan over high heat until it begins to shimmer. Add the rice and, using a heavy-duty metal spatula, immediately press the rice down into the pan until the top is flat. Cook, without stirring, until the bottom has become golden brown and crispy, about 5 minutes (start checking at 4 minutes, making sure not to burn it). Turn the rice over and press down firmly on the top again. Cook until the bottom is golden brown and crispy, about 5 minutes more. Transfer to a platter, sprinkle with more scallions, and serve.

Nutrition Facts : ServingSize -44 g, Calories 368 kcal, Carbohydrate 26 g, Protein 4 g, Fat 29 g, SaturatedFat 14 g, Sodium 12 mg, Fiber 2 g, Sugar 2 g

STICKY COCONUT RICE WITH SCALLIONS AND GOODNESS AND LIGHT



Sticky Coconut Rice with Scallions and Goodness and Light image

A savory (and vegan!) side guaranteed to appeal to the masses. 20 minutes! 5 ingredients! Gloriousness!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 6

1 14.5-ounce can lite coconut milk
1/2 cup water
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup (can substitute granulated sugar)
1/3 cup scallions (white and pale green parts only, chopped, plus 2 tablespoons sliced green parts for garnish)
2 cups white jasmine rice (rinsed)

Steps:

  • Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
  • Top with remaining scallions and serve.

STICKY RICE WITH COCONUT MILK AND MANGO



Sticky Rice with Coconut Milk and Mango image

This recipe will allow you to create a decadent Thai desert. This is an easy and clear recipe. The steamed sweet sticky rice soaked in coconut milk and topped with sliced mango will be sure to please family and guests alike.

Provided by Lacey Olsen

Categories     World Cuisine Recipes     Asian     Thai

Time 2h45m

Yield 4

Number Of Ingredients 5

1 cup sweet (glutinous) rice
1 cup coconut milk
2 tablespoons white sugar
⅛ teaspoon salt
1 ripe mango - peeled, seeded, and sliced

Steps:

  • Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl.
  • Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes.
  • Pour remaining coconut milk mixture over rice and top with mango slices.

Nutrition Facts : Calories 331 calories, Carbohydrate 52 g, Fat 12.4 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 84 mg, Sugar 11.8 g

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 STICKY RICE



Coconut Sticky Rice image

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

Provided by chia2160

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups glutinous rice
2 cups coconut milk
1 cup brown sugar
1/4 cup water
salt
1 teaspoon pure vanilla extract
1/2 cup shredded coconut

Steps:

  • bring rice and coconut milk to a boil, simmer for 15 minutes.
  • take some tin foil and crumple it up so it is bumpy and not flat.
  • in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

STICKY RICE WITH ROAST CHICKEN AND SCALLION OIL



Sticky Rice with Roast Chicken and Scallion Oil image

Whenever we have left over garlicky roast chicken, my family prepares this simple sticky rice dish, which we typically eat for breakfast, though it would be fine for lunch, too. If you don't have time to roast your own chicken, you can use store-bought rotisserie chicken. Try to shred the chicken into bite-sized pieces as thick as a chopstick.

Yield serves 2 or 3 as a light main course, or 4 to 6 as a side dish

Number Of Ingredients 5

2 cups short-grain sticky rice
1/2 teaspoon salt
2 cups hand-shredded Garlicky Oven-Roasted Chicken (page 80), preferably leg or thigh pieces with the skin removed
1/4 cup Scallion Oil Garnish (page 314)
Fish sauce, light (regular) soy sauce, and/or Maggi Seasoning sauce

Steps:

  • Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
  • Dump the rice into a colander and rinse under cold running water. Give the colander a few shakes to expel extra water and then return the rice to the bowl. Toss the rice with the salt.
  • Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
  • Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and that you are not burned by the steam. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot. (The rice may be steamed up to 2 hours in advance and left at room temperature. Before serving, resteam it until hot.)
  • To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat. It doesn't need to be piping hot, just soft and juicy. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken. Serve with the condiments. Eat with chopsticks or a fork.

LIGHT COCONUT RICE



Light Coconut Rice image

I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or "jelly"); this adds a nice flavor.

Provided by Ally928

Categories     Rice

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 cup jasmine rice
1 1/2 cups coconut water
1/4 cup water
1 teaspoon powdered ginger (optional)
1 teaspoon sugar (optional)

Steps:

  • Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
  • Stir in rice.
  • Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
  • *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.

Nutrition Facts : Calories 228.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 50.4, Fiber 1.7, Protein 4.2

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Top Asked Questions

How do you make sticky rice with coconut milk?
Coconut Sticky Rice Recipe. Ingredients. Directions. Rinse rice in several changes of water until no longer cloudy. Add coconut milk water and salt to a small pot, add rice and bring to a boil. Cover, reduce heat to lowest setting and allow to steam for 20 minutes. Remove cover, fluff rice with a fork and serve immediately.
How do you cook sticky rice without it sticking?
Sticky rice doesn't reheat well, so make sure you finish the whole batch. That shouldn't be too hard. Rinse rice in several changes of water until no longer cloudy. Add coconut milk water and salt to a small pot, add rice and bring to a boil. Cover, reduce heat to lowest setting and allow to steam for 20 minutes.
How to cook rice with scallions and oil?
Combine the rice and scallions in a large bowl. Heat the oil in a large cast-iron or nonstick pan over high heat until it begins to shimmer. Add the rice and, using a heavy-duty metal spatula, immediately press the rice down into the pan until the top is flat.
What does coconut sticky rice taste like?
Coconut sticky rice is creamy, sticky, sweet, and savory without any of the different flavors overpowering one another. It is a decadent dish that pairs well at the end of a hearty meal. How hard is coconut sticky rice to make? Coconut sticky rice only takes about 30 minutes to make with less than four ingredients. It's a very simple recipe.

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