Best 2 Spiced Coconut Rice Recipes

Embark on a culinary journey to discover a world of flavors with our guide to the best spiced coconut rice recipes. This versatile dish, originating from the vibrant kitchens of South Asia, is renowned for its aromatic blend of spices, the richness of coconut milk, and the fluffiness of perfectly cooked rice. With its captivating aroma and irresistible taste, spiced coconut rice promises to transport you to a realm of culinary delight. Whether you prefer a mild or fiery kick, vegetarian or meat-based, our carefully curated collection of recipes caters to every palate and dietary preference. Get ready to tantalize your taste buds and embark on an adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SPICED COCONUT RICE

Spiced Coconut Rice image

A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.

Provided by Kari

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon coconut oil
1 small onion, minced
2 cloves garlic, minced
1 ½ cups uncooked white rice
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cayenne pepper
12 ounces coconut milk
1 ½ cups chicken broth
¼ cup toasted flaked coconut

Steps:

Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g

SPICED COCONUT CHICKEN AND RICE

Spiced Coconut Chicken and Rice image

This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.

Provided by Laurel Randolph

Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot

Yield Serves 4-5

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)

Steps:

Select Sauté on high heat on the Instant Pot and add the oil.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
Select Manual and cook for 13 minutes on high pressure.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
Meanwhile, remove the skin and bones from the chicken and discard.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
Variation
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

Tips:

Use Fresh Coconut: Fresh coconut meat adds a wonderfully rich and aromatic flavor to the rice. If you don't have fresh coconut on hand, you can use unsweetened shredded coconut, but the flavor will be less pronounced.
Toast the Spices: Toasting the spices before adding them to the rice enhances their flavor and aroma. Be sure to toast them over low heat, stirring constantly, to prevent them from burning.
Use a Good Quality Rice: A good quality rice, such as basmati or jasmine rice, will cook up light and fluffy, and will better absorb the flavors of the coconut and spices.
Don't Overcook the Rice: Overcooked rice will be mushy and unpleasant. Cook the rice according to the package instructions, or until it is tender but still has a slight bite to it.
Let the Rice Rest: After cooking the rice, let it rest for a few minutes before fluffing it with a fork. This will allow the rice to absorb all of the flavors and spices.

Conclusion:

Spiced coconut rice is a delicious and versatile dish that can be served with a variety of main courses. It is a great way to add flavor and excitement to your next meal. Whether you are serving it with chicken, fish, or vegetables, spiced coconut rice is sure to be a hit.