Basmati Coconut Rice With Mushrooms And Zucchini Recipes
BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI
Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.
Provided by Brian Holley
Categories Long Grain Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
- To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
- While the rice is cooking :-.
- Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.
Nutrition Facts : Calories 509.9, Fat 19, SaturatedFat 11.8, Cholesterol 30.6, Sodium 390, Carbohydrate 76.5, Fiber 5.4, Sugar 2.9, Protein 10.1
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by Doelee
Categories Coconut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil, lower heat.
- Stir in all other ingredients, return to a boil.
- Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 14.8, SaturatedFat 11.2, Sodium 307.8, Carbohydrate 73.3, Fiber 3.4, Sugar 0.8, Protein 8.5
COCONUT BASMATI RICE
This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.
Provided by Mrs.Habu
Categories White Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to the boil.
- While water heats, rinse the rice well.
- When water boils, stir in the rice and all of the remaining ingredients.
- Return to a boil.
- Stir, cover, reduce heat to low and simmer for 15 minutes.
- Take off the heat and allow rice to rest for 10 minutes.
- Remove the cinnamon stick, stir to fluff the rice and serve.
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add water; bring to a boil.
- Add the rice and remaining ingredients; stir to combine.
- Return to a boil.
- Stir, cover; reduce heat to low, and simmer for 15 minutes.
- Remove cinnamon stick and dried chile.
- Stir to fluff the rice and stir.
Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6
COCONUT BASMATI RICE
Provided by Amber Levinson
Categories Fruit Rice Side Vegetarian Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.
BASMATI RICE WITH COCONUT MILK AND GINGER
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram
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