Best 2 Coconut Scallion Rice Recipes

**Embark on a Culinary Journey to Savor Coconut Scallion Rice: A Symphony of Flavors and Textures**

Tantalize your taste buds with the delectable Coconut Scallion Rice, a harmonious blend of aromatic coconut, savory scallions, and fluffy rice. This Southeast Asian-inspired dish is a symphony of flavors and textures, offering a delightful balance of sweet, savory, and herbaceous notes. With variations ranging from traditional to modern interpretations, this versatile dish can be enjoyed as a main course, a side dish, or a component in a larger meal. Whether you prefer the simplicity of the classic recipe or desire a more elaborate version with added vegetables, proteins, or spices, this article presents a collection of recipes to suit every palate. Prepare to be captivated by the irresistible allure of Coconut Scallion Rice and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice image

I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day.

Provided by Chandra M

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons lime zest, grated or 10 dried kaffir lime leaves
1 1/4 cups coconut milk
2 3/4 cups water
1 teaspoon salt
1 1/2 cups jasmine rice (or basmati or other long grain)
2/3 cup cilantro, chopped
2 tablespoons cilantro, chopped for garnish
2 large garlic cloves
1/4 cup unsalted dry roasted peanuts
1 tablespoon fish sauce or 1/2 teaspoon salt
1/2 cup canola oil (3 TBSP in sauce, remainder to fry tofu)
1 tablespoon chili sauce (such as sriracha, to taste)
1 (16 ounce) package firm tofu, cut in 1/2-inch cubes
2 cups broccoli, cut in small pieces
1 cup scallion, chopped (white & green parts)

Steps:

If using lime leaves (dried), soak in hot water for 30 minutes.
Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
Cover the pan and reduce heat to lowest setting.
Cook for 25 minutes.
Pan fry tofu until golden brown.
Drain on papertowel & set aside.
Chop lime leaves in small pieces.
In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
Run the machine in spurts.
With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
Transfer mixture to bowl.
Put broccoli and 1/2 cup water in pan.
Cover and steam for 2 minutes.
Add sauce, stir for 1 minute, then add tofu.
Stir scallions into rice.
Serve tofu curry over rice.

Nutrition Facts : Calories 838.3, Fat 53.4, SaturatedFat 18.1, Sodium 1075.6, Carbohydrate 75, Fiber 8, Sugar 8.4, Protein 20.2

COCONUT SCALLION RICE

COCONUT SCALLION RICE image

Categories Rice Side

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 cups basmati rice, rinsed and drained well
1 tablespoon oil
¾ cup thinly sliced green onions
2 cups water
1 can (13 to 14 ounces) unsweetened coconut milk*
2 teaspoons kosher salt
Small pinch cayenne pepper
Garnish: thinly sliced green onions

Steps:

1. Preheat oven to 375 degrees. Put the very well-drained rice in a 2-quart baking dish, and set aside. 2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil. 3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature. 4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap. Garnish with green onions.

Tips:

For the best flavor, use fresh coconut milk. You can find it in cans or cartons in the Asian section of most grocery stores.
If you don't have coconut milk, you can use unsweetened almond milk or cashew milk instead.
Be sure to use long-grain rice for this recipe. Short-grain rice will not cook up as well.
To make the rice more flavorful, add a bay leaf or two to the cooking water.
If you want a vegetarian version of this recipe, omit the shrimp and add more vegetables, such as chopped carrots, celery, or bell peppers.
Serve the rice with your favorite protein, such as grilled chicken, fish, or tofu.

Conclusion:

Coconut scallion rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is flavorful, aromatic, and has a slightly sweet and nutty flavor. The rice is also very versatile and can be served with a variety of proteins and vegetables. So next time you are looking for a new side dish to try, give coconut scallion rice a try. You won't be disappointed!