Sweet Coconut Rice Recipe Recipe For Stuffed

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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

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

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES



Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories     Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

  • Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
  • Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
  • Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
  • Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY



Mango-Stuffed Sticky Rice Balls Recipe by Tasty image

Here's what you need: sweet glutinous rice, water, mangoes, coconut cream, sugar, salt

Provided by Julie Klink

Categories     Desserts

Yield 22 rice balls

Number Of Ingredients 6

3 cups sweet glutinous rice, rinsed
3 ¾ cups water
3 mangoes
1 ¼ cups coconut cream, unsweetened
4 tablespoons sugar
1 teaspoon salt

Steps:

  • In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
  • On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
  • In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
  • Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
  • Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 25 grams

COCONUT STUFFED RICE DUMPLINGS



Coconut Stuffed Rice Dumplings image

Make and share this Coconut Stuffed Rice Dumplings recipe from Food.com.

Provided by Nisha

Categories     Breakfast

Time 50m

Yield 15 dumplings

Number Of Ingredients 5

2 1/2 cups rice flour
hot water, to knead
3 cups freshly grated coconuts
3 tablespoons sugar or 3 tablespoons jaggery
1/2 teaspoon salt, to taste

Steps:

  • Mix in the salt to the rice flour and knead with hot water to form a soft dough.
  • Mix the coconut with the sugar/jaggery.
  • Make medium sized balls of the dough.
  • Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
  • Steam these balls until cooked.
  • Serve hot!

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