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how to make coconut rice?
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how to make coconut rice?
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| 19/12 2013 20:30
Ingredients 2 1/2 cups Basmati rice 4 (10 ounce) cans coconut milk 1 pinch salt Directions 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. :) :)
| 19/12 2013 22:18
Ingredients 2 1/2 cups Basmati rice 4 (10 ounce) cans coconut milk 1 pinch salt Directions 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.
| 19/12 2013 22:34
Simply replace the usual water you would use with either coconut water or coconut milk. The milk will impart more flavor. Use 'light' coconut milk as full fat is took thick and will not allow the rice to cook correctly. Whatever way you normally cook rice, steamer, stovetop, etc., just do the same but use the coconut product in place of the water. If you decide to use coconut water, unless you are using the rice in a sweet dish, be sure to get water that is unsweetened as most commercially sold coconut water is sold as a drink with added sugar.
| 19/12 2013 20:26
Ingredients: 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below) 2 cups good-quality coconut milk 1 3/4 cups water 2 heaping Tbsp. dry shredded unsweetened coconut (baking type) 1/2 tsp. salt 1/2 tsp. coconut oil, OR vegetable oil Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe) Preparation: For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe. To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company! When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY
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