Ingredients with Measurements:
- 1 cup of white rice
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup of frozen peas
- Salt and pepper to taste
- 1 tablespoon of chopped fresh cilantro
Special equipment needed:
- Medium-sized pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. In a medium-sized pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the chopped red bell pepper and frozen peas to the pot and sauté for 2-3 minutes.
5. Add the rinsed rice to the pot and stir to combine with the vegetables.
6. Pour the can of coconut milk and 1 cup of water into the pot and stir to combine.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and sprinkle with chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 19g
Carbohydrates: 39g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any type of vegetable can be added or substituted, such as carrots, broccoli, or zucchini.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different herbs and spices, such as curry powder or turmeric, for a different flavor profile.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
Storage instructions:
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the coconut rice in a bowl or on a plate with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with a lime wedge or sliced avocado.
Pairings:
Pair with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue to simmer until the rice is tender.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to allow the liquid to evaporate.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
Coconut rice is a popular dish in many tropical regions, including Southeast Asia and the Caribbean.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve as a side dish or as a main course with added protein.
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Region: Thai