Sexy Mama Jenns Island Coconut Rice Recipes

ISLAND RICE WITH CUMIN AND COCONUT

Steps:

• Melt the butter in a medium saucepan over medium heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes.
• Add the coconut, broth, and raisins, and bring to a boil. Cover and cook over low heat until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.

SEXY MAMA JENNS ISLAND COCONUT RICE

Steps:

• Gather your rice, coconut milk, water. Get a big enough sauce pan to throw all of this into to.
• Set your oven to high and mix in the coconut milk and water. Keep on high until water/coconut milk mix comes to a roaring boil.
• Put your rice, salt, and sugar in and bring heat down to a low simmer, cover the sauce pan. Most covers have a small hole in them, but if yours doesn't just leave a small crack for steam to escape.
• (Here's a nice trick I use to ensure I am using the right ratio of liquid to rice. I measure my rice in the same thing my liquids come from. So when i buy a 14 oz can of coconut milk, instead of discarding the can I use it to measure my rice inches I do just under a 2/1 ratio of liquid to rice. It seems to come out perfectly this way. Ensure that you stir it once in a while so it does not stick).
• While you have your coconut rice simmering start cutting your cilantro, mango, and pineapple bits. I love cilantro, so I tend to put to much in -- it taste great in this and really sets off the fruit. The pineapple and mango are to taste. Put as much or as little in as you want.
• Once your rice is almost done cooking start adding the cilantro. Let the flavor seep into the rice, then warm up your pineapple and mangoes by adding them in also. There really is no way to tell you how long you need to cook the rice just keep an eye on it and don't forget to stir it once in a while.
• To top it off I put some fresh ground pepper on mine. Very tasty ENJOY!

ISLAND SHRIMP & RICE

Steps:

• Stir and cook shrimp and garlic in oil, in large skillet for 4 minutes on medium -high heat.
• Add pineapple chunks and juice; bring to boil.
• Stir in rice and coconut milk; cover remove from heat.
• Let stand 5minutes.
• Fluff with fork.
• Top with toasted coconut.
• **If all liquids are not absorbed, cook an addition 2-5 minutes on low heat**.

ISLAND RICE

Steps:

• Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.

PINEAPPLE, BANANA AND COCONUT SMOOTHIE

Steps:

• Put all the ingredients in a food processor and blend until smooth.
• Press through a sieve, getting as much pulp through as possible to thicken the smoothie.
• Serve over ice and enjoy!

CILANTRO RICE

Steps:

• In a large heavy saucepan, heat oil over medium high heat.
• Add onion and cook 2 minutes.
• Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
• Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
• Pour in broth and 1 can water and bring to a boil.
• Stir in chiles and salt.
• Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
• Stir in cilantro just before serving.