Ingredients with Measurements:
- 2 cups of white rice
- 1 can of coconut milk (13.5 oz)
- 1 ¾ cups of water
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 lime, juiced and zested
- 2 tablespoons of fresh cilantro, chopped
Special equipment needed:
- Large saucepan with lid
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2. In a large saucepan, heat the olive oil over medium heat. Add the rice and stir until it is coated with oil.
3. Add the coconut milk, water, salt, lime juice, and lime zest to the saucepan. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
5. Cook the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat to bring the mixture to a boil, then low heat to simmer the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 329
Fat: 16g
Carbohydrates: 42g
Protein: 5g
Sodium: 598mg
Sugar: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice, but it will take longer to cook.
- Vegetable broth or chicken broth can be used instead of water for added flavor.
- If fresh cilantro is not available, parsley or basil can be used instead.
Variations:
- Add diced red bell pepper or jalapeño for a spicy kick.
- Substitute lemon for lime for a different citrus flavor.
- Add cooked black beans or chickpeas for a protein boost.
Tips and tricks:
- Be sure to rinse the rice before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- If the rice is still too wet after cooking, remove the lid and let it sit for a few more minutes to allow the liquid to evaporate.
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 for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a large bowl or on a platter, garnished with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges and cilantro sprigs.
Pairings:
This rice pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Grilled vegetables or a mixed green salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water or coconut milk and stir well.
Food safety advice:
Be sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coconut rice is a popular dish in many countries, including Bolivia, where it is often served with grilled meats or fish.
Flavor profiles:
This rice has a creamy, coconut flavor with a tangy lime kick and a hint of fresh cilantro.
Serving suggestions:
Serve this rice as a side dish or as a base for a grain bowl with your favorite protein and vegetables.
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Region: Bolivian