COCONUT RICE
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.
TOMATO RICE
Make and share this Tomato Rice recipe from Food.com.
Provided by Redsie
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, soften the onion and garlic in the oil.
- Add the rice and stir to coat the grains with oil.
- Add the broth and tomatoes.
- Season with salt and pepper.
- Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.
Nutrition Facts : Calories 278.6, Fat 7.9, SaturatedFat 1.2, Sodium 430.3, Carbohydrate 45.1, Fiber 2.3, Sugar 4, Protein 6.4
ROASTED TOMATO-COCONUT SAUCE
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
Provided by Amanda Cohen
Categories easy, sauces and gravies
Time 15m
Yield About 6 cups
Number Of Ingredients 9
Steps:
- In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
- Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams
COCONUT RICE
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Rinse the rice a few times, until the water that drains away runs almost completely clear.
- Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
- Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 3 grams
TOMATO COCONUT RICE
Make and share this Tomato Coconut Rice recipe from Food.com.
Provided by richapulkit
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak 1 cup Basmati rice in water for 1/2 to 1 hour . In a pan add 1 tsp oil and roast peanuts and keep aside. Now add 1 tsp oil and add mustard seeds and urad daal and let it splutter. Now addchilli garlic paste and saute it. when it turns light brown add turmeric powder and chilli powder and add tomato puree. Saute till all the spices have blended well and puree starts leaving oil. Now add the rice in it and add salt to ste. Add some water and cover the lid. When rice is 70% cooked, add 1/2 cup coconut milk and let it cook.
- When the rice is cooked, serve it in a plate and you can add peanuts now. It gives a crunchy flavor to it and garnish it with a fresh coriander leaf and dry whole roasted chilli.
- Its quick,simple and mild spicy and you will just love it.
Nutrition Facts : Calories 680.8, Fat 15.7, SaturatedFat 12.1, Sodium 91, Carbohydrate 126.1, Fiber 7.8, Sugar 45.2, Protein 11.8
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
TAMPA COCONUT CILANTRO RICE
This is a Kerala (Southern India) rendition of coconut rice. It's a tad sweeter than regular rice which cuts through much of the spice found in an accompaniment of a spicy curry such as chicken curry.
Provided by BencyCooks
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
- Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 41.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 708.1 mg, Sugar 0.1 g
TOMATO & COCONUT CURRY
Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate
Provided by Charlotte Pike
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
- Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
- Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
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