Coconut And Saffron Creamy Rice Recipes

SAVORY COCONUT RICE

I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes

Time 37m

Yield 4

Number Of Ingredients 9

Savory Coconut Rice image

Steps:

Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g

Ingredients

1 ½ cups jasmine or long-grain white rice
1 teaspoon finely grated fresh ginger
½ teaspoon red chili flakes
¼ teaspoon ground turmeric
1 teaspoon kosher salt
1 cup water
1 (14 ounce) can coconut milk (not coconut cream)
1 bay leaf
¼ cup toasted coconut for garnish

COCONUT SAFFRON RICE

A delicious combination of coconut and saffron blended with jasmine rice. I have tried many recipes and finally came up with this myself and I love it! Be sure to use unsweetened coconut. If you can use a fresh coconut and grate it. If not, you can rinse the sugar off of sweetened and then toast.

Provided by cherylf

Categories Long Grain Rice

Time 26m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

Coconut Saffron Rice image

Steps:

Over medium high heat combine oil, rice, salt, saffron, garlic and onion. Stirring constantly heat for 2-3 minutes then add toasted coconut. Stir another minute or until edges of rice begin to brown.
Add chicken broth and coconut milk, being careful as it will sizzle like crazy! Stir bottom and sides of pot and reduce heat to low. Put a tightly fitting lid on and cook for approximately 15-20 minutes or until rice has absorbed all the liquid and is tender.

Nutrition Facts : Calories 449, Fat 26.3, SaturatedFat 20.2, Sodium 817.9, Carbohydrate 48.1, Fiber 5.3, Sugar 5.9, Protein 7.4

Ingredients

1 cup jasmine rice
1 tablespoon grapeseed oil
1 teaspoon salt
6 -8 saffron threads
1 cup chicken broth
1 cup coconut milk
1/2 tablespoon finely chopped garlic
1 tablespoon chopped onion
1/4 cup toasted unsweetened coconut

COCONUT RICE

If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.

Provided by Andy Ricker

Categories Rice Side Vegetarian Low Cal Coconut Vegan Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Coconut Rice image

Steps:

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

Ingredients

2 cups jasmine rice
1 cup coconut cream
1 1/2 tablespoons sugar
1 teaspoon kosher salt