Best 12 Coconut Rice Recipe By Tasty Recipes

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RESTAURANT STYLE COCONUT RICE (COCONUT MILK)



Restaurant Style Coconut Rice (Coconut Milk) image

This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).

Provided by Nagi | RecipeTin Eats

Categories     Rice     Side

Time 17m

Number Of Ingredients 8

2 cups (360g) jasmin or long grain white rice ((Note 1))
400 ml / 14 oz coconut milk (, full fat or light (Note 2))
1/2 cup (125ml) water
1 tbsp white sugar ((Note 3))
1/2 tsp salt
3 pandan leaves (, knotted)
3 kaffir lime leaves (, crushed in hand)
1 tbsp desiccated coconut (, toasted, to garnish)

Steps:

  • Rinse rice in water until the water runs pretty clear. (Note 1)
  • Drain rice then soak in water for 15 minutes. Then drain.
  • Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
  • Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
  • Leave for 14 minutes.
  • Remove from heat, and rest, undisturbed, for 10 minutes.
  • Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

Nutrition Facts : ServingSize 148 g, Calories 192 kcal

COCONUT RICE



Coconut Rice image

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

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

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

COCONUT RICE RECIPE BY TASTY



Coconut Rice Recipe by Tasty image

Here's what you need: basmati rice, olive oil, whole spice, curry leaves, mixed vegetable, green chiles, cashews, garam masala powder, coconut milk, water, salt, coriander leaves, mint leaf

Provided by Sravani Kathi

Categories     Sides

Yield 4 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons olive oil
whole spice, 4 cloves, 6 black peppercorns, 2 cardamom pods, 1 star anise, 2 bay leaves, 1 inch cinnamon stick, 1 tsp black cumin seeds
½ sprig curry leaves
1 cup mixed vegetable, (carrots, peas, corn, french beans)
2 green chiles, slitted
8 cashews
1 tablespoon garam masala powder
1 can coconut milk
1 cup water
salt
1 handful coriander leaves, chopped
1 handful mint leaf, chopped

Steps:

  • Soak basmati rice for 30 mins.
  • Heat a pan on medium-high heat and add oil.
  • Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes.
  • Add in the garam masala powder, give it a mix, and then add the coconut milk and water.
  • Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil.
  • Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone.
  • Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked.
  • Turn off the stove and let the mixture rest for 10 minutes.
  • Serve warm with raita.

Nutrition Facts : Calories 694 calories, Carbohydrate 92 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams

SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

COD WITH CONFETTI COCONUT RICE RECIPE BY TASTY



Cod With Confetti Coconut Rice Recipe by Tasty image

Here's what you need: basmati rice, red bell pepper, carrot, jalapeño, salt, Thai Kitchen® coconut milk, water, cod fillets, ground black pepper, McCormick® dried cilantro leaves, vegetable oil, Lime wedge

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
¼ cup red bell pepper, finely chopped, seeds and ribs removed
¼ cup carrot, finely chopped
¼ cup jalapeño, seeded and minced
4 teaspoons salt, divided
1 can Thai Kitchen® coconut milk
¼ cup water
24 oz cod fillets, pacific
½ teaspoon ground black pepper
1 teaspoon McCormick® dried cilantro leaves
1 tablespoon vegetable oil
Lime wedge, for garnish

Steps:

  • In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10-12 minutes or until the rice is tender and the liquid has been absorbed.
  • Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
  • In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
  • To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 45 grams, Fat 25 grams, Fiber 0 grams, Protein 37 grams, Sugar 1 gram

CHEESY COCONUT RICE



Cheesy Coconut Rice image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper
2 tablespoons grated fresh ginger
1 small jalapeño, seeds and ribs removed, minced
2 cups basmati rice
3 cups chicken stock
1 cup unsweetened full-fat coconut milk
1/2 cup unsweetened shredded coconut
1 teaspoon freshly grated nutmeg
1 cup finely sliced scallions
1/2 cup farmer's cheese
Zest of 1 lime

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
  • Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
  • Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
  • Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.

EASY, LIGHT COCONUT RICE



Easy, Light Coconut Rice image

This recipe is so fragrant and creamy, nobody can guess that it uses chicken stock to reduce fat/calories without reducing flavor. It is mild enough to be paired with any dish yet tasty enough to be eaten on its own. You could use jasmine rice instead if you prefer.

Provided by lilsweetie

Categories     Long Grain Rice

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
2 cups long grain rice
2 cups chicken stock
1 (14 ounce) can coconut milk (not cream of coconut)
1 teaspoon salt
1/2 cup green onion, chopped

Steps:

  • In a large saucepan, heat oil and saute uncooked rice for 2 minutes or until edges start to turn slightly white, stirring constantly to avoid burning it.
  • Stir in stock and coconut milk. Stir to combine then add salt.
  • Bring mixture to a boil then reduce to a simmer for approximately 20 minutes or until rice is fully cooked and liquid are absorbed. Remove from heat and stir in chopped green onions.

Nutrition Facts : Calories 643.4, Fat 27.2, SaturatedFat 17.8, Cholesterol 3.6, Sodium 811.5, Carbohydrate 87.8, Fiber 3.8, Sugar 8.7, Protein 12.6

COCONUT LIME CAULIFLOWER RICE RECIPE BY TASTY



Coconut Lime Cauliflower Rice Recipe by Tasty image

Here's what you need: cauliflower, coconut oil, coconut milk, lime juice, lime, fresh cilantro

Provided by Crystal Hatch

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 head cauliflower, chopped
1 tablespoon coconut oil, or preferred cooking oil
¼ cup coconut milk
1 tablespoon lime juice
1 lime, zested
fresh cilantro, for garnish

Steps:

  • In a food processor, pulse the cauliflower until it reaches your desired "rice" consistency.
  • In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
  • Add coconut milk, lime juice and lime zest, combine well and allow to cook until the liquid has evaporated.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 221 calories, Carbohydrate 24 grams, Fat 14 grams, Fiber 8 grams, Protein 7 grams, Sugar 7 grams

DELICIOUS COCONUT RICE



Delicious Coconut Rice image

This is my favorite way to make rice. I sometimes add a stick of butter to it although it's not necessary whatsoever. I like to fill my can of coconut milk with water to get the rest of the coconut milk out and use for the water. This went really well with CIlantro Lime Shrimp with Coconut Rice. Recipe courtesy of Cooking Classy.

Provided by AmyZoe

Categories     White Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups jasmine rice
13 1/2 ounces coconut milk (full fat is better although you can do light versions)
1 1/2 cups coconut water or 1 1/2 cups water
salt, to taste

Steps:

  • Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of stove with your hand or against the sink.
  • Heat coconut milk and coconut water in a medium saucepan over medium-high heat. Bring to a boil, season with salt. Add rice and bring to a simmer.
  • Reduce heat to low cover and simmer until water has been absorbed, about 17 to 20 minutes. You may find there's a few small pools of liquid at the top and that's fine.
  • Remove from heat and let rest covered for 15 minutes. Uncover, fluff with a fork and serve warm.
  • Serve with toasted unsweetened coconut, sliced almonds, black beans, fresh mango, fresh pineapple, bell pepper, cilantro, or lime.

Nutrition Facts : Calories 265.4, Fat 10.5, SaturatedFat 9.1, Sodium 9.5, Carbohydrate 39.1, Fiber 1.3, Protein 4.1

COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY



Coconut Shrimp Rice Noodle Bowl Recipe by Tasty image

At Tasty, we're coo coo for coconut! From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture. We dare you to find a more beautiful bowl.

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 lb shrimp, peeled and deveined
1 ½ cups all purpose flour
3 large eggs, beaten
1 ½ cups panko breadcrumbs
1 ¾ cups unsweetened shredded coconut flake
canola oil, for frying
4 limes, juiced
2 limes, zested
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons sriracha
1 lb rice noodle, 1/4 in (6 mm), cooked according to package instructions and drained
1 large carrot, sliced into ribbons
1 avocado, thinly sliced
1 persian cucumber, thinly sliced
1 bunch fresh basil, leaves torn
1 bunch fresh mint, leaves torn
1 bunch fresh cilantro, leaves torn
1 bunch scallions, thinly sliced on the diagonal
2 tablespoons black sesame seeds, for garnish (optional)

Steps:

  • In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
  • Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
  • Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
  • Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
  • Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
  • Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
  • In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
  • Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 1289 calories, Carbohydrate 186 grams, Fat 41 grams, Fiber 15 grams, Protein 47 grams, Sugar 24 grams

CARON'S TASTY COCONUT RICE



Caron's Tasty Coconut Rice image

This rice is the best. It has the greatest flavour. We just love it. I hope that you will enjoy it also. It makes a wonderful side dish. I usually use either jasmine or long grain rice for this dish.

Provided by Baby Kato

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons peanut oil
1 sweet onion, diced small
3/4 cup chicken stock
1/4 cup unsweetened pineapple juice
1 cup unsweetened coconut milk, canned (mix well)
1/4 cup cold water
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/8 cup golden raisin (optional)
1 teaspoon chili paste (chili paste with holy basil leaf)
1 small chili pepper, left whole
1 garlic clove, fresh, peeled and coarsley crushed
1/2 inch fresh ginger, peeled, left whole
2 fresh lime leaves, or dried whole leaves
1 tablespoon lemongrass, chopped or sliced thin
1 cup long grain rice or 1 cup jasmine rice
1/2 cup unsweetened coconut, shredded, toasted
1/4 cup fresh cilantro, finely chopped

Steps:

  • In a large pot, heat peanut oil over medium heat.
  • Saute onions for 5 minutes.
  • Add chicken stock, pineapple juice,.
  • coconut milk and water; bring to a rapid boil.
  • Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
  • Stir well.
  • Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
  • Toast the coconut lightly and set aside.
  • Finely chop the cilantro and set aside.
  • When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
  • Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.

Nutrition Facts : Calories 569.7, Fat 38.1, SaturatedFat 28.3, Cholesterol 1.4, Sodium 378.7, Carbohydrate 53, Fiber 6, Sugar 6.1, Protein 8.2

COCONUT RICE



Coconut Rice image

Provided by Mark Bittman

Categories     easy, quick, weekday, one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

2 cans unsweetened coconut milk, 3 to 4 cups
1 1/2 cups rice, preferably jasmine
Salt to taste

Steps:

  • Combine coconut milk and rice in a saucepan, and bring to a boil over medium heat, stirring occasionally. Add some salt, reduce heat to low, and cover. Cook for 10 minutes, stirring occasionally to make sure the rice does not stick or burn.
  • Uncover, and continue to cook, stirring, over low heat until rice is tender and mixture is creamy. If liquid evaporates before rice is done, stir in water, about 1/2 cup at a time, and cook until done.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 699 milligrams

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