Best 4 Tampa Coconut Cilantro Rice Recipes
Tampa coconut cilantro rice is a flavorful and aromatic side dish that perfectly complements a variety of Caribbean and Latin American dishes. Made with fragrant coconut milk, fresh cilantro, and long-grain rice, this dish is easy to prepare and can be tailored to suit your taste preferences. Whether you prefer a mild or a spicy kick, this recipe has something for everyone. The combination of coconut milk and cilantro creates a rich and creamy sauce that coats each grain of rice, while the addition of spices like cumin, garlic, and onion adds depth and flavor. So, gather your ingredients and let's embark on a culinary journey to create the perfect Tampa coconut cilantro rice.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CILANTRO RICE
This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.
Provided by beckas
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a medium sized pot.
- Add the rice, ginger and salt.
- Stir and bring to a boil.
- Reduce heat to low and then cover and simmer for 20 minutes.
- While waiting, heat the shredded coconut in a skillet, toasting it lightly.
- Remove from heat and set aside.
- When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
- Toss with toasted coconut.
- Garnish with chopped cilantro just before serving.
Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 37.7, Sodium 463.5, Carbohydrate 46.9, Fiber 5.2, Sugar 2.1, Protein 7.5
COCONUT CILANTRO RICE WITH PEAS AND CASHEWS
Steps:
- In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
- Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
TAMPA COCONUT CILANTRO RICE
This is a Kerala (Southern India) rendition of coconut rice. It's a tad sweeter than regular rice which cuts through much of the spice found in an accompaniment of a spicy curry such as chicken curry.
Provided by BencyCooks
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
- Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 41.3 g, Cholesterol 5.1 mg, Fat 2.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 708.1 mg, Sugar 0.1 g
CILANTRO COCONUT RICE
Categories Food Processor Ginger Rice Side Coconut Jalapeño Cilantro Simmer 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 Makes 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
- Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
- Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
- While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
- Add cilantro mixture to cooked rice and stir gently until combined well.
Tips:
- For the best flavor, use fresh coconut milk and cilantro.
- If you don't have coconut milk, you can use a mixture of heavy cream and water.
- To make the rice more flavorful, toast it in a pan before cooking.
- You can add other ingredients to the rice, such as vegetables, nuts, or meat.
- Serve the rice as a side dish or as a main course.
Conclusion:
Coconut cilantro rice is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to add a tropical flair to your meals. The coconut milk and cilantro give the rice a unique and flavorful taste that will surely please everyone at the table. So next time you are looking for a new and exciting side dish, give coconut cilantro rice a try.
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