I would like to make some coconut rice to go with my chicken and veggies?

Question

Does anyone have a recipe for coconut rice?

*To silly_me: What it turn out ok if I used white rice?

To silly_me:
Would it turn out ok if I used white rice?

Answer 1

here it is..

Coconut Rice

I had some leftover coconut milk after making a recent Indian dish and thought, "What the heck; let's add some to the rice as it cooks!" What came out is now a real favorite of mine!
by David J Rust

1 cup basmati rice
1 tablespoon olive oil
1/8 teaspoon salt
1 pinch saffron (about 5-6 threads)
1 cup chicken broth
3/4 cup coconut milk

In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes.
When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.

Answer 2

Coconut Rice
2 cups jasmine or basmati rice, uncooked
1 can (14 ounces) coconut milk
1 1/2 cups water
1 to 2 teaspoons sugar
Salt and pepper to taste
Chopped, fresh parsley


In a pot with a tight-fitting lid, combine the coconut milk, water, sugar, salt and pepper. Stir, making sure sugar dissolves. Add the rice and bring to boil. Cover, reduce heat and cook for about 20 minutes or until rice is tender.
Pour into a serving bowl and garnish with the chopped parsley. Serve.

It will probably come out a bit stickier but yes, it can stil be used.

Answer 3

Coconut Rice
Very tropical. I like this with fish. I prefer unsweetened coconut, but you can use sweetened if you like. You can also use a peach or nectarine instead of a mango, and parsley or coriander in place of chives.

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 4

Basmati rice is a long grain white rice. It's a particular variety of white rice, predominately used in Indian cooking. Very very similar to Jasmine rice. You can buy it at any grocery store, usually comes in a small burlap bag with a zipper on top.

Odds are if you aren't into rice, you couldn't tell the difference between Basmati and store brand long grain white rice.

Short grain white rice will be very sticky if you don't cook it right. Short grain is what is used in Japanese cooking.

Answer 5

Definitely lay off the pasta and Mickey D's, the food their contains high doses of everything you dont need. Instead of jasmine rice, try brown rice (lower in starch and carbs). Although coconut milk is good, try baking the chicken in a light vinager dressing or olive oil. Also, make sure to incorporate a vegetable.

Answer 6

It is simple, just how you usually make regular white rice the difference is that you pore the can of coconut