Recipes for "coconut rice"

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.

Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.

Set an oven rack in the oven's center and preheat the oven's broiler.

Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.

Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.

Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.

In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.

In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.

Serve hot with the coconut rice on the side.

In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.

Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.

Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).

Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Gather all ingredients.

Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.

Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.

Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.

Garnish with shredded coconut.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.

Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.

Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.

Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.

Scoop rice into a serving bowl and top with mango.

Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.

Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).

Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.

Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.

Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.

Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.

Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup of water.

2. Heat the olive oil in a large skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.

3. Add the garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the jalapeños and bay leaves. Cover and simmer over low heat for 15 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through. Stir in the pineapple.

4. Remove the bay leaves and discard. Serve the chicken adobo over rice. Top each plate with avocado, green onions, jalapeños, and cucumber.

1. Combine the coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add the rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!).

2. Remove the lid, add the cilantro, and pinch salt. Fluff the rice with a fork.

1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the salsa: combine all ingredients in bowl.

3. Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro.

4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.

Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.

Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Rinse the rice in a fine-mesh sieve, combing through the grains with your fingers, until water appears almost clear, about 1 minute. Pour enough cold water into the bowl to submerge the rice completely. Add the rice and soak rice for at least 30 minutes up to 4 hours. Drain the rice through a sieve and set aside until ready to cook.

Simply Recipe / Karishma Pradhan

Set a medium 3-quart pot over medium heat. Add oil, and stir in cloves, cardamom, cinnamon, fennel seeds, and black peppercorns. Once the spices begin to sizzle, stir in onion. Sauté the onions for 8 to 10 minutes or until golden-brown at the edges and soft and translucent in the middle.

Season with 1/8 teaspoon kosher salt. Stir frequently to prevent them from burning. Lower the heat to medium-low, then sauté the garlic, ginger, jalapeno halves, and cashews (if using) for 1 to 2 minutes, or until aromatic.

Simply Recipe / Karishma Pradhan

Add the tomato, garam masala, and cumin. Cook for 5 to 6 minutes until the tomato liquid has reduced slightly and begins sticking to the pan.

Tomatoes can scorch very easily, so keep a close eye on the pan and stir it every now and then.

Simply Recipe / Karishma Pradhan

Add the water, drained rice, and 1 teaspoon kosher salt. Bring the mixture to a boil, uncovered. Let the mixture boil until craters (pea-sized bubbles) form on the top, about 5 minutes. Stir the rice once (you may notice the bottom of the rice is sticking slightly to the pan; carefully stir to loosen any stuck grains).

Electric burners tend to retain heat much longer, which can scorch the rice. To prevent this, pre-heat a separate burner to low heat as the rice boils. Once the rice comes to a boil, turn the heat off, transfer the pot to the burner on low heat, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered.

Simply Recipe / Karishma Pradhan

If using a gas stove, reduce the heat to low, cover the pot, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered.

Remove the lid and fluff the rice with a fork. With the fork, sift through and discard any whole spices.

Simply Recipe / Karishma Pradhan

Garnish rice with cilantro and serve.

Leftover rice can be stored in an airtight container in the fridge for 3 to 4 days.

To reheat, transfer the rice to a microwave-safe container and cover with a damp paper towel. Microwave in 1-minute intervals, stirring in between until warmed through.

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Simply Recipe / Karishma Pradhan

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4 to 5 minutes, until they begin to brown on the edges.

Add the garlic and rice, stir well and cook for another 2 to 3 minutes, stirring often.

Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would.

Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15 to 20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes.

Once done, remove from heat and cover for 10 minutes.

Fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

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Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.

Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Bring coconut milk, milk, and sugar to a boil in a large saucepan over medium heat. Add rice, reduce the heat to low, and simmer until mixture thickens and rice is tender, about 20 minutes.

Stir in raisins, cardamom, and rose water; cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.

Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.

Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)

Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.

Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.

Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.

Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.

Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.

Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.