Coconut Scented Rice Recipes

COCONUT RICE

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.

COCONUT RICE WITH PEAS

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

COCONUT JASMINE RICE

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

LEMON SCENTED RICE

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

COCONUT-SCENTED RICE

Steps:

• Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

LEMONGRASS-SCENTED COCONUT RICE

Steps:

• 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
• 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
• 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
• 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
• 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)