Rum Coconut Risotto Recipes

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

LIME AND COCONUT MOJITOS

Steps:

• Combine the sugar, lime zest and 1/4 cup water in a small saucepan. Bring to a boil, stirring a few times until the sugar is dissolved. Chill completely before making the mojitos.
• Add the mint and 1/4 cup of the chilled lime syrup to a pitcher; muddle with a wooden spoon to bruise the mint. Add the coconut water, lime juice, white rum and coconut rum and stir to combine. Refrigerate, covered, for at least 30 minutes to let the flavors meld.
• Fill four glasses with ice, then fill by three-quarters with the rum mixture. Top off with lime club soda. Garnish with torn mint and serve.

PINEAPPLE COCONUT RISOTTO

Steps:

• In small sauce pot, combine poineapple juice, coconut milk, and chicken broth. Bring to simmer, and keep warm.
• Melt butter in larger stock pot.
• Add onion and cook on medium heat until translucent.
• Add rice and stir until butter is absorbed (about 3 minutes).
• Stirring constantly, add about 1/2c of the liquid to the rice.
• Stir until most of the liquid is absorbed.
• Add another 1/2c addition of liquid, and stir until liquid is mostly absorbed.
• Continue adding liquid 1/2 cup at a time, until rice is tender.
• Not all arborio rice is the same. Liquid amounts may be more or less than the 3 cups. Risotto is done when the rice is soft and creamy, with a little bite in the center of each grain. This will take about 20 minutes to achieve.
• When rice is cooked, stir in parmesan cheese and pineapple.
• season with salt and pepper.

RED THAI COCONUT RISOTTO

Steps:

• In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
• Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
• Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
• Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.

RUM COCONUT RISOTTO

Steps:

• Saute risotto and melted butter.
• Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
• In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
• Cook over low heat until rice is tender and creamy.
• Stir into mixture vanilla, other 1/2 cup rum, and coconut.
• Refrigerate until cold.
• Serve in little dishes topped with whipped cream and candied pecans.