savory coconut rice

Please try again later. It was so good. This recipe is loosely adapted from a recipe in a cookbook from the 60s, called A Taste of India, by Mary Atwood. The coconut water was a great addition, instead of the canned coconut milk I have used in the past, which was a bit too greasy. What about using more coconut milk, rather than the 1 C of water? That said, I still think it's delicious! Learn how to get all of Savory's print magazine content online here! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Hi Lori, the brand Bob’s Red Mill offers it if you have a store that carries Bob’s. I added 2 to 3 Tablespoons of shredded coconut, in order to increase the coconut flavor as well as add a bit of sweetness. Okay, I’ll admit, this recipe is a re-post. Am I just looking in the wrong spot? You could try it with a small pinch of cinnamon and cardamom, and a very very very small pinch of cloves. Amazing! Looking for even more flavor? To make clarified butter, take 4 Tbsp of unsalted butter and melt in a saucepan on medium low heat. Would a tiny bit of sugar, maybe 1/2 tsp, help. We eat rice every day in Southeast Asia — often 3 or 4 times a day, for every meal!

I wanted to repost the recipe for three … Skim the foam. Superb Coconut Rice! Everyone loved it!

Maybe the rice you were using was old and needed to be cooked longer? I did sub the turmeric for Jamaican curry powder. Pull up a chair! All photos and content are copyright protected. Elise is dedicated to helping home cooks be successful in the kitchen. A little bland for my taste. It never goes rancid, and is fabulous with all Indian food :-) . My favorite is clarified butter but the coconut oil version is really good too! Since I was serving this with a Thai style salmon, I substituted chopped cilantro and green onion instead of the Indian spices. Fluff with a fork. Use in place of the coconut water and plain water for this recipe. Leave it to cool and then close the jar (no need to seal as for jam — just close it).

Would mixture be too thick, and more prone to burning? I always have such a hard time finding unsweetened grated coconut. Added pinch turmeric, then curry powder, then cumin - nothing seemed to help. Add the garlic, cayenne, and salt, and cook a minute more. What about using more coconut milk, rather than the 1 C of water? I made this, and it was delicious. I am glad someone on the same page. Pour in water and coconut milk. I cut the salt by about 1/8 or 1/4 teaspoon - I find many recipes benefit from less salt. Percent Daily Values are based on a 2,000 calorie diet. this one is for you. Bring to a boil, then reduce to low and simmer for 18-20 minutes per rice cooking instructions or until broth and coconut milk is absorbed and the rice is tender. Savory coconut rice is one of the first recipes I made for the blog and it has been a staple in my house ever since. Once rice is cooked, remove from heat and allow to cool for 3 minutes, then fluff with a fork. 1 ½ cups jasmine or long-grain white rice, 1 (14 ounce) can coconut milk (not coconut cream). I am crazy about nasi lemak, especially the chilly paste. Slightly different proportions…for 2 cups white basmati, 2 cups of unsweetened coconut water and just under a cup of plain water. Did cook in indicated time, though; no burning. I also added about 1/4 cup of frozen baby peas. Add the finely chopped onion and cook until golden, 8 to 10 minutes. So far I’ve tried cilantro, basil, and mint. Fluff rice with a fork. All delicious!

Read more about our affiliate linking policy. Thank you for inspiring me! I made the recipe as shown with only two additions. I keep eating the rice and coming up with excuses to make more. Although I can't imagine not putting salt would make this taste bland. Thanks for waiting. I only ever find the sweetened kind in the baking aisle. I may have bought an absolutely enormous bag of jasmine…. I cut the salt by about 1/8 or 1/4 teaspoon - I find many recipes benefit from less salt. Pour in coconut milk, chicken broth, garam masala, and salt. Thank you! Add comma separated list of ingredients to exclude from recipe. But the rice can be a star all on its own. Would a tiny bit of sugar, maybe 1/2 tsp, help. Do I need to go to a specialty grocery? Cook chopped onions, add garlic, cayenne, salt: Melt coconut oil, ghee, or clarified butter in a medium sauté pan (that has a cover) on medium low heat.

I think this has possibilities but I'm going to tweak it. Ghee would also work well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Please do not use our photos without prior written permission. Next add the coconut milk, water, lime juice and soy sauce to the pan. I live in a fairly metropolitan area with a very nice Wegmans. I added 2 to 3 Tablespoons of shredded coconut, in order to increase the coconut flavor as well as add a bit of …

Remove pan from heat and let sit 5 minutes, covered. The coconut milk made it super creamy and delicious. You can also find it online. See price Once the water simmers, cover and remove from heat, let sit for 15 to 20 minutes, then strain. I have been longing for the taste of it again.

So it’s not a 1:1 proportion, but much closer to 1:2. It is FABULOUS! (If pressed for time, you can skip the straining step for this recipe, and just skim the foam.). You saved Savory Coconut Rice to your. Would mixture be too thick, and more prone to burning? No changes to the original recipe. I have plenty of leftover and can’t wait to eat it! Since I had so many other dishes to cook, I made it easier, cooked it in the rice cooker. Clarified butter or ghee will add a wonderful buttery flavor to the rice if you use it and is more traditional for this Indian style rice. Thanks! Add basmati rice and stir, coating rice with oil, onion, ginger and garlic. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

Hi, I followed the directions to a tee. I cut the salt by about 1/8 or 1/4 teaspoon - I find many recipes benefit from less salt. Also added a handful of chopped green onions before cooking. I will definitely make again. Sometimes that can happen. Please review the Comment Policy.

Love this side dish. Not likely.

Do you like curry?

I loved the spices in this. Add onion and sauté until translucent, then add ginger and garlic, stirring until ginger and garlic are fragrant. It looks very pretty with the spices added as well. Is it at all possible to substitute ground cinnamon, cloves, and cardamom in this recipe? Nutrient information is not available for all ingredients. Makes a perfect pair for any dish! 535 calories; protein 7.6g 15% DV; carbohydrates 67.1g 22% DV; fat 27.7g 43% DV; cholesterol 0mg; sodium 500mg 20% DV. Whether you’re looking for something quick to make for dinner tonight, menu-planning for the week ahead, or kid-friendly meals, we’ve got you covered. Would a tiny bit of sugar, maybe 1/2 tsp, help. Add the finely chopped onion and cook until golden, 8 to 10 minutes. The chicken fat rice (Hainanese chicken rice) mentioned above by another commenter is also divine! Sorry, our subscription service is unavailable. Bring it to a boil, then cover the pan and lower the heat. I did not add the coconut as garnish since it had already been stirred into the rice itself. You can use either coconut oil, ghee, or clarified butter for this recipe. I put it back on heat for another 15 mins, let it sit, still not cooked, repeated this one more time and I still have a large pot of un cooked rice.

Bring to a boil, then reduce to low and simmer for 18-20 minutes per rice cooking instructions or until broth and coconut milk is absorbed and the rice is tender. Our local Wegmans carries a few of these, but not in the baking isle. Could that have been the problem? I’m not sure if there are several kinds of clarified butter, but the kind Indian cooks make at home (ghee) involves a slightly longer cooking time: you melt unsalted butter over medium heat and leave it to cook (it should be bubbling but not spattering) for a while, stirring frequently. I was worried because I’ve used coconut milk in the past, and the rice didn’t absorb it. Is 1 to 1 proprtion of liquid and rice enough? I just made it forgot the salt? As soon as I saw you post this, I knew I had to try it. Add the garlic, cayenne, and salt, and cook a minute more. No need to refrigerate. Any chance you might develop a cauliflower rice version of this? Congrats! Cook for 18 minutes without taking off the lid. Let the rice simmer until the liquid is absorbed – about 15 minutes. 4 Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes. I am a big fan of coconut, as is my youngest, so this rice … I like to make coconut rice lightly scented with herbs. The rice wasn’t even close to cooked or the water absorbed. I was really worried about not stirring or checking the rice, per Chef John's advice, because my stove tends to run really hot, but I followed the directions and it came out perfect. Also, if I use the substitute for coconut water as listed above, can I reuse the strained coconut to replace the coconut that is called for, or do I need to add in new coconut? It’s taking sheer force of will not to eat huge quantities of it straight from the pot. Could that have been the problem? Stir in the cardamom pods, cloves, and cinnamon. It tasted bland. Whisk until mixture is well combined (do not stir again). Try looking in the organic section (Bob’s Red Mill and Let’s do Organic both make it) or in the frozen ethnic food section (Goya also makes one). Information is not currently available for this nutrient. Hi Cynthia, hmm, that’s weird. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. You can find recipes for it all over the internet. Lately I’ve been experimenting with coconut rice, not the sweet dessert rice that accompanies mango slices, but the savory type, more like a pilaf, cooked with grated coconut and aromatic spices like cardamom, cloves, and cinnamon. I have been very low carb paleo for awhile, so I haven’t cooked rice in a long time. I order unsweetened coconut online at nutrition.com along with many hard to find ingredients in the low carb section. When you see *reddish* particles form, the ghee is ready to strain and decant into a glass jar. Place rice in a heavy-bottomed saucepan. Could that have been the problem? Strain through cheesecloth into a bowl, straining out the solids. Lastly taste the finished rice and add a pinch of salt to your liking. Lower the heat the low, cover, and simmer gently for 15 minutes. I was really disappointed with the nomnompaleo coconut cauliflower rice from her cookbook and would love to find a good cauliflower rice version!

I think this has possibilities but I'm going to tweak it. 3 tablespoons coconut oil (for vegan option), 2 cups unsweetened coconut water (See recipe note). You’ll see the butter go through several stages (first foam, then small white particles, etc.). Increase heat to bring the rice mixture to a simmer. I had coconut rice in Jamaica more than a decade ago.

Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Did cook in indicated time, though; no burning. Add grated ginger, kosher salt, red chili flakes, and turmeric.

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