Ingredients with Measurements:
- 1 cup of white rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1/4 cup of shredded coconut
Special equipment needed:
- Medium-sized pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a medium-sized pot, add the rice, coconut milk, water, salt, and vegetable oil. Stir to combine.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low and cover the pot with a lid.
5. Simmer the rice for 18-20 minutes, or until all the liquid has been absorbed.
6. Remove the pot from the heat and let it sit for 5 minutes.
7. Fluff the rice with a wooden spoon and stir in the shredded coconut.
8. Serve warm.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat to bring the mixture to a boil, then low heat to simmer the rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 19g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Jasmine rice or Basmati rice can be used instead of white rice.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Add a pinch of ground cinnamon for a warm, spicy flavor.
- Add diced pineapple for a tropical twist.
Tips and tricks:
- Be sure to rinse the rice thoroughly before cooking to remove excess starch.
- Stir the rice occasionally while it's simmering to prevent it from sticking to the bottom of the pot.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
Storage instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a colorful bowl or on a decorative plate.
Garnishes:
Garnish the rice with chopped cilantro, parsley, or sliced green onions.
Pairings:
This rice pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve this rice with a side of black beans or a simple green salad.
Troubleshooting advice:
- If the rice is still hard after simmering for 20 minutes, add a little more water and continue cooking until the rice is tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food safety advice:
Be sure to store any leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Coconut rice is a popular dish in many countries, including Bolivia, where it's often served as a side dish with meat or fish.
Flavor profiles:
This rice has a creamy, coconut flavor with a hint of sweetness from the shredded coconut.
Serving suggestions:
Serve this rice as a side dish with your favorite protein, or enjoy it as a main dish with a side of vegetables.
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Region: Bolivian