Best 8 Lucindas Coconut Rice Recipes

EASY COCONUT JASMINE RICE

Steps:

• Rinse rice thoroughly with cold water using a colander, using your hands to gently swirl it around. Set aside.
• Stir the coconut milk with a spoon, if needed: When you open the can, it may look separated, and that's normal. Simply stir it with a spoon until evenly combined.
• In a medium saucepan, combine coconut milk, water, and salt. Over medium heat, bring to a low boil.
• Then, add the rinsed rice and give it a quick stir. Bring to a boil again and then reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and rice is tender.
• Remove from heat and let it sit, covered, for 8-10 minutes. Fluff with a fork and serve.

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)

Steps:

• Rinse rice in water until the water runs pretty clear. (Note 1)
• Drain rice then soak in water for 15 minutes. Then drain.
• Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
• Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
• Leave for 14 minutes.
• Remove from heat, and rest, undisturbed, for 10 minutes.
• Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

COCONUT RICE

Steps:

• Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.

COCONUT RICE

Steps:

• Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

LUCINDA'S COCONUT RICE

Steps:

• Place rice and salt in a medium saucepan. Add coconut water and briefly stir just to distribute evenly. Do not overstir as starches will release and rice will be gummy.
• Bring rice to a rolling boil over high heat. Reduce heat to low and cover saucepan. Cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, until ready to serve, up to 30 minutes. Fluff with a fork just before serving.

CARDAMOM-COCONUT RICE

Steps:

• Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
• In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
• Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.

TOASTED-COCONUT RICE

Steps:

• Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
• Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
• Garnish with reserved coconut and the scallions.

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.