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
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.
TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE
Steps:
- For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
- For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.
TOASTED COCONUT RICE WITH BOK CHOY AND FRIED EGGS
Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you're vegan, you can fry tofu or tempeh in the coconut oil instead. If you're gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, grains and rice, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Take your eggs out of the fridge so they won't be ice-cold when you fry them.
- Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
- Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
- When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.
- Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams
TOASTED COCONUT RICE
Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253
Provided by Kim Petro
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
- Set aside 2 TBS. 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 scallions.
TOASTED COCONUT RICE
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Provided by John Torode
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.
- Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.
Nutrition Facts : Calories 457 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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