SPICY COCONUT RICE PILAF
Make and share this Spicy Coconut Rice Pilaf recipe from Food.com.
Provided by Patrick Bannasch
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a medium saucepan.
- Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
- Stir in rice and cook 1 minute.
- Add water or stock and salt.
- Bring to a boil.
- Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
- Remove pan from heat.
- Toss in butter and coconut.
- Cover and steam 5 minutes longer.
- Fluff with a fork and serve.
Nutrition Facts : Calories 340.3, Fat 18.1, SaturatedFat 11.5, Cholesterol 7.6, Sodium 620.2, Carbohydrate 41.2, Fiber 4.6, Sugar 2.4, Protein 5
CARIBBEAN-STYLE RICE PILAF
Make and share this Caribbean-Style Rice Pilaf recipe from Food.com.
Provided by JackieOhNo
Categories Long Grain Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
- Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
- Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
- Serve hot or at room temperature.
COCONUT BASMATI RICE PILAF
From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.
Provided by kitty.rock
Categories Rice
Time 45m
Yield 8-10 1/2 cup servings, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
- Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
- Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
- When liquid has been absorbed and rice is tender, fluff rice with a fork.
- Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
- Transfer to a serving bowl.
- TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
- NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.
CARIBBEAN COCONUT RICE
Vegetarian Times http://www.vegetariantimes.com/recipe/caribbean-coconut-rice/ This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by MamaCoop
Categories Toddler Friendly
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.
Nutrition Facts : Calories 194.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 294.4, Carbohydrate 39.3, Fiber 1.4, Sugar 1.1, Protein 3.2
CARIBBEAN CRAB PILAF WITH COCONUT MILK
Steps:
- Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.
COCONUT BASMATI PILAF
Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it's flavored with cardamom and ginger.
Provided by Alex Witchel
Categories easy, weekday, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
- Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 277 milligrams, Sugar 0 grams
CARIBBEAN COCONUT RICE AND BEANS
From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.
Provided by Debbie R.
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
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- Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice to a medium sauce pot. Use the coconut milk can to add 14 ounces of water to the rice. Stir well. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes. Remove from heat.
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