Coconut Papaya Rice Recipes

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COCONUT RICE AND PEAS

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Coconut Rice and Peas image

Steps:

  • In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice
1/4 cup white wine
1 cup chicken stock
3/4 cup coconut milk
1 can black eyed peas
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper

COCONUT-PAPAYA RICE

Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 37m

Yield 6

Number Of Ingredients 7



Coconut-Papaya Rice image

Steps:

  • Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
  • Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.

Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg

1 cup uncooked regular long-grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 can (14 ounces) coconut milk (not cream of coconut)
1 ripe papaya, peeled, seeded and chopped (1 pound)

COCONUT-PAPAYA RICE

Make and share this Coconut-Papaya Rice recipe from Food.com.

Provided by wicked cook 46

Categories     Papaya

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Coconut-Papaya Rice image

Steps:

  • Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
  • Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
  • Substitution.
  • If you're in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.

Nutrition Facts : Calories 398.1, Fat 18.8, SaturatedFat 16.4, Sodium 56.7, Carbohydrate 53.2, Fiber 4.3, Sugar 10.9, Protein 6.6

1 cup uncooked long-grain rice
1/4 cup water
salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (14 ounce) can coconut milk (not cream of coconut)
1 ripe papaya, peeled, seeded and chopped (1 pound)

COCONUT RICE AND PEAS

Provided by Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9



Coconut Rice and Peas image

Steps:

  • Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

4 cups long-grain rice, rinsed well
5 1/2 cups water
2 cups coconut milk
3 to 4 cups pigeon peas, cooked and drained
1 cup scallions, chopped
8 sprigs thyme
1 Scotch Bonnet pepper, whole
1/4 cup olive oil
Salt to taste

COCONUT RICE

This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.

Provided by Leela Punyaratabandhu

Categories     Rice     Coconut     Vegetarian     Grains

Number Of Ingredients 6



Coconut Rice image

Steps:

  • To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
  • As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.

1½ cups raw Thai jasmine rice
½ cup coconut milk, preferably freshly extracted
1 cup water
1 tablespoon plus 2 teaspoons granulated sugar
½ teaspoon salt
½ cup coconut cream, preferably freshly extracted

TOASTED-COCONUT RICE

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



Toasted-Coconut Rice image

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.

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

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