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Coconut Rice Pilaf Recipe

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Coconut Spinach Rice Pilaf • Veggie Society Recipe Lemongrass recipes, Veg recipes, Green
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Description

Coconut rice pilaf is a flavorful and fragrant dish that is perfect as a side dish or as a main course. It is a delicious blend of rice, coconut milk, and aromatic spices that create a rich and creamy texture. This dish is easy to make and can be served with a variety of different dishes, making it a versatile addition to any meal.

Prep Time

The prep time for this coconut rice pilaf is about 10 minutes. This includes measuring out the ingredients and rinsing the rice.

Cook Time

The cook time for this dish is about 25 minutes. This includes cooking the rice on the stove and then allowing it to rest for a few minutes before serving.

Ingredients

  • 1 cup basmati rice
  • 1 can of coconut milk
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 tablespoon olive oil
  • 1 tablespoon unsweetened shredded coconut (optional)

Equipment

  • Medium saucepan with a lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Spoon or spatula for stirring

Method

  1. Rinse the rice in a fine mesh strainer until the water runs clear.
  2. Heat the olive oil in a medium saucepan over medium heat.
  3. Add the chopped onion and garlic and sauté until the onion is translucent, about 3-5 minutes.
  4. Add the rice to the saucepan and stir to coat it with the onion and garlic mixture.
  5. Add the coconut milk, salt, pepper, turmeric, cumin, and coriander to the saucepan and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
  7. Simmer the rice for 20 minutes or until the liquid has been absorbed and the rice is tender.
  8. Remove the saucepan from the heat and let it sit covered for 5 minutes.
  9. Fluff the rice with a fork, and then sprinkle with the shredded coconut (optional).
  10. Serve the coconut rice pilaf hot or warm and enjoy!

Notes

  • If you are using unsweetened shredded coconut, you can toast it in a dry skillet over medium heat for 2-3 minutes until lightly browned. Be sure to stir the coconut frequently to prevent burning.
  • You can use light or full-fat coconut milk depending on your preference. Light coconut milk will result in a less creamy texture.
  • If you don't have all the spices listed, you can use a pre-made curry powder instead.

Nutrition Info

  • Serving Size: 1/2 cup
  • Calories: 225
  • Protein: 3g
  • Carbohydrates: 32g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 228mg
  • Potassium: 191mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin C: 1mg
  • Calcium: 20mg
  • Iron: 1mg

Recipe Tips

  • Be sure to rinse the rice thoroughly before cooking to remove any excess starch and prevent the rice from becoming too sticky.
  • Use a medium saucepan with a lid to ensure that the rice cooks evenly and absorbs all of the liquid.
  • Don't skip the step of letting the rice rest for 5 minutes after cooking. This allows the rice to absorb any excess liquid and become fluffy.
  • If you want to add some extra protein to this dish, you can add some cooked shrimp, chicken, or tofu.

Enjoy making and eating this delicious coconut rice pilaf recipe. Bon Appétit!


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