Best 6 Toasted Coconut Rice Recipes

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Tantalize your taste buds with our exquisite toasted coconut rice, a harmonious blend of nutty sweetness and fluffy texture. Originating from Southeast Asia, this delightful dish has captivated hearts and palates worldwide. Get ready to embark on a culinary journey with our carefully curated collection of recipes, each offering a unique take on this classic dish. From the simplicity of our basic toasted coconut rice to the tantalizing flavors of our savory and sweet variations, we have something to satisfy every craving. Our recipes cater to dietary preferences, including a vegan option, ensuring everyone can savor the goodness of toasted coconut rice. Join us in celebrating this versatile dish, transforming ordinary meals into extraordinary culinary experiences.

Here are our top 6 tried and tested recipes!

TOASTED-COCONUT RICE



Toasted-Coconut Rice image

The toasted coconut adds a nice nutty flavor to this rice dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basmati rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias

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.

TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE



Toasted Coconut Rice Pudding with Cherry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 12

1 cup shredded coconut, toasted (recommended: Baker's)
1 (14-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
4 cups milk
4 eggs
2 teaspoons chopped ginger
1 1/2 cups jasmine rice
1/2 teaspoon salt
Fresh mint, for garnish
1 cup frozen cherries
1 (12-ounce) jar cherry preserves
1 lemon, zested

Steps:

  • For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
  • For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.

TOASTED COCONUT RICE PUDDING



Toasted Coconut Rice Pudding image

This is not your average rice pudding. There's a fragrant, almost floral, waft of scent and flavor that is imparted to the creamy rice mixture by the ginger, lime and honey. The toasted coconut and rum are the kickers, though, making it over-the-top good!

Provided by evelynathens

Categories     Dessert

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 18

2 1/2 cups water
1 1/2 tablespoons fresh ginger, grated
lime peel (4-inch strip, no pith, please!)
1 pinch salt
1 tablespoon unsalted butter
1/2 cup arborio rice
1 cup full-fat evaporated milk, divided
1/2 cup full-fat evaporated milk, divided
4 tablespoons honey
1/2 cup toasted desiccated coconut
1/3 cup golden raisin, chopped (optional)
1 teaspoon rum extract
1/2 teaspoon vanilla extract
freshly whipped cream (optional)
toasted coconut (optional)
freshly grated lime zest (optional)
cinnamon (optional)
nutmeg (optional)

Steps:

  • To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
  • Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
  • Scald the 1 cup evaporated milk and honey in the microwave.
  • Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
  • Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
  • Serve with your favorite toppings.

TOASTED COCONUT RICE WITH BOK CHOY AND FRIED EGGS



Toasted Coconut Rice With Bok Choy and Fried Eggs image

Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you're vegan, you can fry tofu or tempeh in the coconut oil instead. If you're gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, grains and rice, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large eggs
3 tablespoons coconut oil
2 cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
Kosher salt
8 ounces bok choy
6 ounces green beans
Toasted sesame seeds, soy sauce and Sriracha, for serving

Steps:

  • Take your eggs out of the fridge so they won't be ice-cold when you fry them.
  • Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
  • Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
  • When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.
  • Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

TOASTED COCONUT RICE



Toasted Coconut Rice image

Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253

Provided by Kim Petro

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basimati rice
2 cups water
1/4 teaspoon salt
2 scallions, thinly sliced

Steps:

  • Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  • Set aside 2 TBS. 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 scallions.

HOT RICE CEREAL WITH DRIED MANGO AND TOASTED COCONUT



Hot Rice Cereal with Dried Mango and Toasted Coconut image

Categories     Milk/Cream     Fruit     Rice     Breakfast     Low Sodium     Apricot     Coconut     Mango     Winter     Healthy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

2 cups water
1 cup long- or short-grain brown rice
2 cups nonfat milk
1/3 cup sugar
1/2 teaspoon grated orange peel
2 teaspoons vanilla extract
1/4 cup dried mango or dried apricots
2 tablespoons sweetened flaked coconut, lightly toasted

Steps:

  • Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.

Tips:

  • Choose the right type of rice: Medium or long-grain white rice works best for this recipe. Avoid using short-grain or brown rice as they will not achieve the same fluffy texture.
  • Rinse the rice thoroughly: Rinsing the rice removes the starch and helps to prevent it from becoming sticky.
  • Toast the coconut: Toasting the coconut brings out its flavor and adds a nutty aroma to the rice.
  • Use full-fat coconut milk: Full-fat coconut milk gives the rice a richer and creamier flavor.
  • Add flavorings: You can add various flavors to the rice, such as ginger, garlic, lemongrass, or chili peppers.
  • Serve with your favorite dishes: Toasted coconut rice pairs well with a variety of dishes, such as curries, stir-fries, and grilled meats.

Conclusion:

Toasted coconut rice is a delicious and versatile side dish that can be enjoyed with a variety of meals. With its nutty flavor and fluffy texture, this rice will surely become a favorite in your kitchen. So next time you're looking for a side dish that is both flavorful and easy to make, try this toasted coconut rice recipe. You won't be disappointed!

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