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
COCONUT CILANTRO RICE
This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.
Provided by beckas
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a medium sized pot.
- Add the rice, ginger and salt.
- Stir and bring to a boil.
- Reduce heat to low and then cover and simmer for 20 minutes.
- While waiting, heat the shredded coconut in a skillet, toasting it lightly.
- Remove from heat and set aside.
- When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
- Toss with toasted coconut.
- Garnish with chopped cilantro just before serving.
Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 37.7, Sodium 463.5, Carbohydrate 46.9, Fiber 5.2, Sugar 2.1, Protein 7.5
CILANTRO COCONUT RICE
Categories Food Processor Ginger Rice Side Coconut Jalapeño Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
- Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
- Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
- While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
- Add cilantro mixture to cooked rice and stir gently until combined well.
COCONUT CILANTRO RICE WITH PEAS AND CASHEWS
Steps:
- In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
- Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
CILANTRO COCONUT RICE
Make and share this Cilantro Coconut Rice recipe from Food.com.
Provided by dicentra
Categories Rice
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
- Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
- Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
- While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
- Add cilantro mixture to cooked rice and stir gently until combined well.
Nutrition Facts : Calories 279.7, Fat 8.2, SaturatedFat 3, Sodium 259.1, Carbohydrate 46.9, Fiber 2.5, Sugar 3.7, Protein 4.8
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