Coconut Long Grain Rice Recipes

Steps:

• Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
• Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

Steps:

• Rinse rice until water runs clear.
• Spray pan with non-stick spray.
• Place olive oil in deep nonstick pan and heat over high.
• Saute rice, moving constantly, until rice is lightly toasted.
• Lower heat to medium.
• Add salt, pepper, tumeric, lemon rind,coconut milk and chicken broth.
• Cover tightly and bring to a boil- DO NOT OPEN COVER.
• Turn heat to lowest level and let cook until all water is absorbed ( 20-30 minutes)- DO NOT OPEN COVER.
• Turn off heat and let sit another 20 minutes before serving- DO NOT PN COVER.

Steps:

• Heat peanut oil over medium high heat until hot but not smoking.
• Saute onion, stirring, until transparent (about 3-5 minutes).
• Add the rice and continue to cook and stir for one additional minute.
• Add the chicken stock and coconut milk.
• Stir in salt and pepper.
• Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
• Liquid will be absorbed, rice will be cooked but not mushy.