Sticky Coconut Rice With Scallions And Goodness And Light Recipes

BOBBY FLAY'S CRISPY COCONUT SCALLION RICE RECIPE

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.

STICKY COCONUT RICE WITH SCALLIONS AND GOODNESS AND LIGHT

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

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.

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 STICKY RICE

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

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

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

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.