Best 9 Basmati Coconut Rice With Mushrooms And Zucchini Recipes
Cooking a flavorful and aromatic basmati coconut rice with mushrooms and zucchini is a delightful culinary journey that brings together the best of flavors and textures. This dish combines the fluffy and fragrant basmati rice with the rich and creamy coconut milk, creating a perfect canvas for the savory mushrooms and tender zucchini. Each bite is a symphony of flavors, from the umami of the mushrooms to the subtle sweetness of the coconut and the vibrant crunch of the zucchini. This recipe is an excellent choice for a satisfying and nutritious meal that can be enjoyed as a main course or as a side dish. So let's embark on a culinary adventure and explore the steps to create this delectable dish that will tantalize your taste buds and make your kitchen a haven of delectable aromas.
Check out the recipes below so you can choose the best recipe for yourself!
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 RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
BASMATI RICE WITH COCONUT MILK AND GINGER
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram
BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI
Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.
Provided by Brian Holley
Categories Long Grain Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
- To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
- While the rice is cooking :-.
- Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.
Nutrition Facts : Calories 509.9, Fat 19, SaturatedFat 11.8, Cholesterol 30.6, Sodium 390, Carbohydrate 76.5, Fiber 5.4, Sugar 2.9, Protein 10.1
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by Doelee
Categories Coconut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil, lower heat.
- Stir in all other ingredients, return to a boil.
- Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 14.8, SaturatedFat 11.2, Sodium 307.8, Carbohydrate 73.3, Fiber 3.4, Sugar 0.8, Protein 8.5
QUICK COCONUT BASMATI RICE
Make and share this Quick Coconut Basmati Rice recipe from Food.com.
Provided by Magicshell
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear.
- Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.
Nutrition Facts : Calories 358, Fat 13, SaturatedFat 10.1, Sodium 13.6, Carbohydrate 55, Fiber 2.4, Sugar 0.6, Protein 6.5
COCONUT BASMATI RICE
Provided by Amber Levinson
Categories Fruit Rice Side Vegetarian Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.
COCONUT BASMATI RICE
Make and share this Coconut Basmati Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add water; bring to a boil.
- Add the rice and remaining ingredients; stir to combine.
- Return to a boil.
- Stir, cover; reduce heat to low, and simmer for 15 minutes.
- Remove cinnamon stick and dried chile.
- Stir to fluff the rice and stir.
Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6
COCONUT BASMATI RICE
This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.
Provided by Mrs.Habu
Categories White Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to the boil.
- While water heats, rinse the rice well.
- When water boils, stir in the rice and all of the remaining ingredients.
- Return to a boil.
- Stir, cover, reduce heat to low and simmer for 15 minutes.
- Take off the heat and allow rice to rest for 10 minutes.
- Remove the cinnamon stick, stir to fluff the rice and serve.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for organic, fresh vegetables and use a good quality basmati rice.
- Rinse the rice well: This will remove any starch from the rice, which will help it cook evenly and prevent it from becoming sticky.
- Toast the rice before cooking: This will give the rice a nutty flavor and help it absorb the coconut milk and broth.
- Use a good quality coconut milk: Look for a coconut milk that is thick and creamy. Avoid using coconut milk that is watery or has a sour smell.
- Add the vegetables at the right time: The mushrooms and zucchini should be added to the rice towards the end of the cooking time, so that they have time to soften but do not become overcooked.
- Season the dish to taste: Add salt, pepper, and other spices to taste. You may also want to add a squeeze of lime juice or a sprinkle of cilantro.
Conclusion:
Basmati coconut rice with mushrooms and zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. The combination of basmati rice, coconut milk, mushrooms, and zucchini creates a flavorful and satisfying dish that is sure to please everyone at the table.
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