Lucindas Coconut Rice Recipes
LUCINDA'S COCONUT RICE
This simple coconut rice recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook, pairs well with Asian dishes such as Ginger-Scallion Chicken.
Provided by Martha Stewart
Categories Rice Recipes
Yield Makes 8 cups
Number Of Ingredients 3
Steps:
- Place rice and salt in a medium saucepan. Add coconut water and briefly stir just to distribute evenly. Do not overstir as starches will release and rice will be gummy.
- Bring rice to a rolling boil over high heat. Reduce heat to low and cover saucepan. Cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, until ready to serve, up to 30 minutes. Fluff with a fork just before serving.
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
COCONUT LYCHEE RICE PUDDING
Make and share this coconut lychee rice pudding recipe from Food.com.
Provided by Malia Carl
Categories Dessert
Time 1h2m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- bring milks to a boil.
- add rice and sugar.
- stir until thick.
- add lychee and syrup.
COCONUT JASMINE RICE
This is one of my favorite rice recipes. It goes great with just about anything! Try a ginger chicken main dish with it!
Provided by Tony Reinert
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 40.9 g, Fat 13.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 10 mg, Sugar 0.7 g
COCONUT RICE
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.
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- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 10-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
- I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
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