Best 2 Coconut Scented Rice Recipes
In the realm of culinary delights, coconut-scented rice stands as an aromatic and delectable dish that has captivated taste buds across cultures. Originating from Southeast Asia, this fragrant rice dish has become a staple in many cuisines, gracing tables with its alluring aroma and unique flavor profile. Whether you prefer the classic Thai coconut rice, the aromatic Malaysian nasi lemak, or the hearty Sri Lankan kiribath, each recipe brings its own distinct charm to this beloved dish.
**Explore a world of flavors with our collection of coconut-scented rice recipes, carefully curated to tantalize your taste buds and transport you to exotic culinary destinations:**
* **Classic Thai Coconut Rice:** A harmonious blend of jasmine rice, coconut milk, and aromatic spices, this quintessential Thai side dish is a perfect accompaniment to curries, stir-fries, and grilled meats.
* **Nasi Lemak:** Embark on a Malaysian culinary adventure with this iconic dish featuring fragrant coconut rice, aromatic pandan leaves, and a medley of spicy sambal, fried anchovies, peanuts, and cucumber.
* **Kiribath:** Experience the rich culinary heritage of Sri Lanka with this traditional dish made from coconut milk-infused rice, served with savory accompaniments like spicy sambols and curries.
* **Coconut-Scented Sticky Rice:** Indulge in the sweet and sticky goodness of this Southeast Asian delicacy, often served with ripe mangoes or drizzled with a sweet coconut sauce.
* **Arroz con Coco:** Travel to the vibrant shores of Colombia with this flavorful dish, where coconut milk infuses rice with a creamy texture and delicate sweetness.
* **Coconut Rice with Black Beans:** Embark on a culinary journey to Cuba with this vibrant dish, where coconut milk and black beans join forces to create a delightful and colorful main course.
* **Coconut Rice Pudding:** Transform your dessert repertoire with this creamy and decadent pudding, where coconut milk lends its tropical charm to a classic comfort food.
Each recipe unveils a unique aspect of coconut-scented rice, offering a tantalizing journey through diverse culinary traditions. Prepare to embark on a flavorful adventure as you explore these recipes, transforming your kitchen into a hub of exotic aromas and delectable tastes.
LEMONGRASS-SCENTED COCONUT RICE
Provided by James Oseland
Categories Rice Side Dinner Coconut Lemongrass Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
- 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
- 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
- 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
- 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)
COCONUT-SCENTED RICE
This is delicious served with curries and other spicy Asian dishes.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.
Tips:
- Use high-quality ingredients. The type of rice and coconut milk you use will greatly affect the flavor of the dish. Look for jasmine or basmati rice, and be sure to use full-fat coconut milk for the richest flavor.
- Toast the rice before cooking. This step helps to bring out the flavor of the rice and give it a slightly nutty aroma. Simply heat the rice in a dry saucepan over medium heat for a few minutes, stirring constantly, until it is lightly browned.
- Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
- Cook the rice on low heat. This will help to prevent the rice from becoming mushy. Bring the rice to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and all of the liquid has been absorbed.
- Fluff the rice with a fork before serving. This will help to separate the grains of rice and make it light and fluffy.
Conclusion:
Coconut-scented rice is a delicious and versatile dish that can be served with a variety of main courses. It is a popular side dish in many Asian countries, and it is also a great way to use up leftover rice. Whether you are making it for a special occasion or just a weeknight meal, coconut-scented rice is sure to please everyone at the table.
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