Best 2 Spiced Coconut Rice Recipes

Embark on a culinary adventure with our delightful spiced coconut rice, a harmonious blend of aromatic spices, creamy coconut milk, and fluffy rice. This flavorful dish, deeply rooted in South Indian cuisine, promises to tantalize your taste buds and transport you to a world of exotic flavors. Accompanying this delectable main course are three equally enticing recipes: a vibrant tomato chutney bursting with tangy and sweet notes, a cooling cucumber raita infused with fresh herbs and yogurt, and a zesty coconut chutney that adds a touch of tropical flair. Get ready to embark on a sensory journey as you explore these culinary gems.

Let's cook with our recipes!

SPICED COCONUT RICE

Spiced Coconut Rice image

A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.

Provided by Kari

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon coconut oil
1 small onion, minced
2 cloves garlic, minced
1 ½ cups uncooked white rice
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cayenne pepper
12 ounces coconut milk
1 ½ cups chicken broth
¼ cup toasted flaked coconut

Steps:

Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g

SPICED COCONUT CHICKEN AND RICE

Spiced Coconut Chicken and Rice image

This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.

Provided by Laurel Randolph

Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot

Yield Serves 4-5

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)

Steps:

Select Sauté on high heat on the Instant Pot and add the oil.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
Select Manual and cook for 13 minutes on high pressure.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
Meanwhile, remove the skin and bones from the chicken and discard.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
Variation
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

Tips:

Start with high-quality rice: Use a long-grain variety like basmati or jasmine rice, which will cook up fluffy and separate.
Rinse the rice thoroughly: This will remove any excess starch and help the rice cook evenly.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the rice from burning.
Add aromatics to the pot: Aromatics like garlic, onion, and ginger will add flavor to the rice.
Use coconut milk instead of water: Coconut milk will add a rich, creamy flavor to the rice.
Add spices to the pot: Spices like cumin, coriander, and turmeric will add a warm, savory flavor to the rice.
Let the rice rest before serving: This will allow the rice to absorb all of the flavors.
Garnish the rice with fresh herbs: Fresh herbs like cilantro, mint, or basil will add a pop of color and flavor.

Conclusion:

Spiced coconut rice is a delicious and versatile dish that can be served with a variety of main courses. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this recipe is sure to please. So next time you're looking for a flavorful and satisfying side dish, give spiced coconut rice a try.

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