Basmati Rice With Coconut Milk And Ginger Recipes

BASMATI RICE WITH COCONUT MILK AND GINGER

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

COCONUT RICE

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.

COCONUT GINGER RICE

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.

COCONUT BASMATI RICE

Steps:

• In a saucepan, add water; bring to a boil.
• Add the rice and remaining ingredients; stir to combine.
• Return to a boil.
• Stir, cover; reduce heat to low, and simmer for 15 minutes.
• Remove cinnamon stick and dried chile.
• Stir to fluff the rice and stir.

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
• While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
• Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

BASMATI RICE IN COCONUT MILK

Steps:

• Wash the rice and put it in a sieve to drain. Heat a pan with a tight fitting lid on medium high heat. Put in a tablespoon of the vegetable oil, and then when hot, the whole mustard seeds, and when they sputter -the cumin seeds. If you have some dried or fresh curry leaves - now is the time to put some (5 to 10) in. Add the chopped onion, stir it around allowing it to pick up some brown flecks (about 2-3 minutes). Add the drained rice, and stir it around in the onion flavored oil, and toast it for another 2 - 3 minutes. Pour in the coconut milk and water, and add the salt. Bring to a boil, give it a stir, cover, turn heat on low (1 or 2 on an electric stove, the lowest it will go on a gas stove) and let it cook undisturbed for about 20 minutes. Turn off heat. Let rest for another 5 minutes or so. Fluff with a fork. If there is a lot of moisture on the lid - place a dish towel between the lid and the pan and leave for another 5 minutes or so. Serve with curry of your choice. You can customize this by adding whole or chopped green chilies / finely chopped or shredded ginger etc with the onions. You can garnish it with crisp fried onion and /or nuts (fry them in the oil and remove to a paper lined plate before adding in the mustard seeds) What with the interest in turmeric these days - you can add around 1/2 tsp turmeric as the onions are frying and you will end up with yellow colored rice

SIMPLE FRAGRANT INDONESIAN COCONUT MILK RICE (NASI UDUK)

Steps:

• Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.
• Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).
• Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.
• Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.
• Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.
• Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and "steam" for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you'll need a little less water (check the recipe card for amounts). In a rice cooker, use the "white rice setting". Once ready, leave to steam for a further 10 minutes.
• Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it - typically, this is done as a "mound" or in a cone shape. Then enjoy with the mains and sides of your choice!
• Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the "warm" function in your rice cooker.