Does anyone know how to make Coconut Rice??

Question

Does anyone know how to make coconut rice??

Answer 1

I'd add coconut to the rice

Answer 2

Coconut Rice

2 1/4 cups jasmine or other long-grain white rice
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups water
1 cinnamon stick -- (1/2-inch)
1 Pinch salt
1/2 cup minced fresh cilantro
2 scallions -- white and light
green parts finely chopped

Coconuts, said to have originated in Malaysia, now grow in most tropical areas around the world. In some cases you will find influences of the Caribbean in Low-Country cooking, and this is one of those examples. Because we are using unsweetened coconut the flavor is subtle, but it gives the rice a pleasant perfume-like quality.

Canned coconut milk is available in most supermarkets.

Place the rice in a bowl and fill the bowl with cold water. Pour off the water and repeat this procedure three times or until the water runs clear. Drain the rice.

Heat the oil in a medium heavy-bottom saucepan over medium heat. Add the ginger and cook, stirring continuously, for 1 minute. Add the rice and stir. Cook for 3 minutes, stirring continuously. Add the coconut milk, water, cinnamon stick, and salt, and stir. Bring to a boil, then reduce the heat and simmer until the rice has absorbed all of the liquid, about 10 minutes; stir frequently to prevent the rice from sticking to the bottom. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more. Stir in the cilantro and scallions. Transfer to a serving dish or individual plates.

Makes 6 servings

Answer 3

Basmati rice simmered in coconut milk
Yield 6 to 8 servings.
Cooking time 25 min.

2-1/2 cups Basmati (or Texmati) rice
40 oz. coconut milk
a pinch of salt

Combine rice, coconut milk and salt; bring to a boil in a saucepan. Reduce heat, cover. This is somewhat more interesting than just cooking rice with coconut shards.

Answer 4

There is a local dish here which uses "coconut-ed rice" - Nasi Lemak.
We usually cook plain rice i.e. slow cook on stove with adequate water (according to the type of rice you're using - preferably asian types)
but this time use a few tablespoons of thick coconut milk so that it resembles a very diluted milk soup.
Throw in some quartered big onions, some screwpine (pandanus) leaves and a few thin slices of ginger or so its up to your own creativity.
Wether to add salt or not is up to you, if you're eating it with salty dishes then cut down on it.

Note:
For savoury dish purposes - dont use too much coconut milk as its real creamy and will make your stomach cringe and froth in the mouth the next time you see it again.

As a dessert : Use glutinous rice with a bit more coconut and more sugar, not to forget the screwpine leaves.

Answer 5

Basmati rice - 1 cup
Coconut Milk - 1 cup
Onion - 1 medium
Coriander - 2 tbsp
Green chillies - 2
Cumin & Mustard Seeds - 1/2 tsp each
Asafoetida - pinch
Salt to taste
Oil 3-4 tsp

Method
Wash and soak rice in salted water for 30 minutes.

Drain rice in colander, keep water aside.

Heat oil in a heavy saucepan.

Add cumin & mustard seeds, stir till spluttering.

Add chillies, asafoeteda and finely sliced onion. Let the onions cook until they turn transparent.

Add rice. Stir very gently, with a wide spatula till oil coats rice evenly.

Add coconut milk, 1 1/2 cups drained water. Add salt, keeping in mind the water was salted.

Bring to a boil, reduce heat, simmer covered.

Stir occasionally. Mix very gently. Simmer till done and all water evaporates.

Add more water in between if required.

Garnish with coriander before serving.

Answer 6

Ingredients:
2 teaspoons oil
3/4 cup shredded coconut
1/2 cup finely chopped onion
2 cups rice
4 cups chicken broth
1 small mango, peeled and chopped
1/4 cup fresh chives, chopped

Directions:
Heat oil in a large saucepan. Add coconut and cook and stir until browned.
Add onion and cook 1 minute.
Stir in rice. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 25 to 30 minutes until liquid is absorbed and rice is tender.
Remove from heat. Stir in mango. Sprinkle with chives. Makes 6 servings.

Answer 7

I've never heard of this. My first guess would be to cook the rice in a blend of coconut milk and water (water so the sugar in the milk doesn't burn). I think this would work if you use a risotto method that way the rice will be a little creamy.

Answer 8

you want coconut milk, no longer the stuff contained in the coconut both, that is no longer milky and creamy adequate. substances a million (14 ounce) can coconut milk a million a million/4 cups water a million teaspoon sugar a million pinch salt a million a million/2 cups raw jasmine rice

Answer 9

add to the rice wet a half can of coconut cream

Answer 10

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

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DIRECTIONS:
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender