Time 17m Number Of Ingredients 8 Steps:
Rinse rice in water until the water runs pretty clear. (Note 1) Drain rice then soak in water for 15 minutes. Then drain. Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option. Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW. Leave for 14 minutes. Remove from heat, and rest, undisturbed, for 10 minutes. Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
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.
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.
Time 25m Yield 4 Number Of Ingredients 5 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.
Time 20m Yield 6 servings Number Of Ingredients 4 Steps:
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Number Of Ingredients 5 Steps:
Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.
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.
Time 40m Number Of Ingredients 5 Steps:
In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter. When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day. To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
More about “coconut rice recipes”
Yield 4 servings Number Of Ingredients 13 Steps:
Soak basmati rice for 30 mins. Heat a pan on medium-high heat and add oil. Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes. Add in the garam masala powder, give it a mix, and then add the coconut milk and water. Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil. Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone. Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked. Turn off the stove and let the mixture rest for 10 minutes. Serve warm with raita.