Best 5 Coconut Ginger Rice With Chickpeas And Chiles Recipes
Indulge in a vibrant and flavorful culinary journey as we explore the tantalizing world of "Coconut Ginger Rice with Chickpeas and Chiles," a dish that captivates the palate with its harmonious blend of sweet, savory, and spicy notes. From the lush greenery of Southeast Asia to the vibrant kitchens of India, this dish is a testament to the magic that happens when diverse flavors come together. In this article, we will embark on a quest to discover the best recipe for this delectable dish, taking you on a culinary adventure that will leave you craving for more. Prepare to tantalize your taste buds as we delve into the depths of flavor and unearth the perfect recipe for "Coconut Ginger Rice with Chickpeas and Chiles."
Here are our top 5 tried and tested recipes!
COCONUT GINGERROOT RICE
Categories Ginger Herb Rice Side Quick & Easy Coconut Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
- Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.
COCONUT GINGER RICE
Make and share this Coconut Ginger Rice recipe from Food.com.
Provided by Sueie
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
- Stir in rice.
- Heat to boiling, reduce heat.
- Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
- Garnish with coconut and lemon slices.
Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4
GINGER-LIME CHICKEN WITH COCONUT RICE
Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!
Provided by RuggerDucky
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
- In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
- Serve hot with the coconut rice on the side.
Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g
COCONUT-GINGER CHICKPEAS & TOMATOES
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. -Mala Udayamurthy, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.
Nutrition Facts : Calories 402 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 65g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
GINGER COCONUT RICE
Ginger Coconut Rice is a great alternative to plain white rice. It pairs very well with Spicy Shrimp Stir-Fry. This recipe comes from Out of the Frying Pan.
Provided by Docs Mom
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
- Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
- Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.
Tips:
- Use fresh ingredients whenever possible. Fresh coconut, ginger, and chiles will give your dish the best flavor.
- Don't be afraid to adjust the ingredients to your taste. If you like more heat, add more chiles. If you prefer a milder flavor, reduce the amount of ginger or chiles.
- Cook the rice according to the package directions. Different types of rice have different cooking times, so be sure to follow the instructions on the package.
- If you don't have a steamer, you can cook the rice in a pot with a lid. Just add the rice and water to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- Serve the rice immediately. Coconut ginger rice is best enjoyed fresh.
Conclusion:
Coconut ginger rice with chickpeas and chiles is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover rice. With its unique combination of flavors and textures, this dish is sure to please everyone at your table.
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