Best 3 Coconut Rice With Edamame Recipes

Coconut rice with edamame is a popular dish in many cultures, and for good reason: it is flavorful, easy to prepare, and can be made with affordable and accessible ingredients. Coconut rice gets its name from the creamy coconut milk that is used to cook the rice, infusing it with a rich, tropical flavor. The edamame, Japanese for "bean branch," adds a pop of protein, fiber, and a vibrant green hue to the dish. The combination of coconut and edamame creates a delightful harmony of flavors and textures that will please even the pickiest palate. Whether you are looking for a satisfying side dish or a flavorful main course, coconut rice with edamame is sure to become a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

COCONUT RICE

Coconut Rice image

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

Ingredients

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.

RICE WITH EDAMAME

Rice With Edamame image

This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.

Provided by Amanda Hesser

Categories weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
2 teaspoons mirin, sake or dry sherry
1 teaspoon low-sodium Japanese soy sauce
Kosher salt
3/4 cup shelled fresh or frozen soybeans (edamame)
1 1/2 cups short-grain white rice
1 small piece of kombu (kelp), optional
2 tablespoons black sesame seeds

Steps:

In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 166 milligrams, Sugar 0 grams

COCONUT RICE WITH EDAMAME

Coconut Rice with Edamame image

I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat.

Provided by JoeTheBaker

Categories Rice Side Dishes

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon sesame seeds
1 teaspoon chili powder
1 teaspoon garam masala
salt and ground black pepper to taste
2 cubes shrimp bouillon
2 ½ cups water
2 small limes, juiced
2 cups uncooked jasmine rice
½ cup coconut milk
¾ cup shredded coconut, toasted

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly.
Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside.
Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.
Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.
Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.

Nutrition Facts : Calories 400 calories, Carbohydrate 48.5 g, Fat 18.2 g, Fiber 4.9 g, Protein 11.7 g, SaturatedFat 8.9 g, Sodium 520.1 mg, Sugar 0.8 g

Tips:

To make the perfect coconut rice, use a good quality long-grain rice. Jasmine rice or basmati rice are both great options.
Be sure to rinse the rice thoroughly before cooking to remove any starch and impurities.
Use full-fat coconut milk for the best flavor and texture. You can also use coconut cream, but it will be less creamy.
Add a pinch of salt to the coconut milk before cooking to help balance the sweetness of the coconut.
If you don't have edamame, you can substitute frozen peas or corn.
Serve the coconut rice with edamame as a side dish or main course.

Conclusion:

This easy-to-make coconut rice with edamame is a delicious and flavorful side dish that is perfect for any occasion. It is also a great way to get your daily dose of fruits and vegetables. So next time you are looking for a healthy and tasty side dish, give this recipe a try!