Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 teaspoon of salt
- 1/2 cup of cocoplums, chopped
- 1 tablespoon of coconut oil
Special equipment needed:
- Medium-sized pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and set aside.
2. In a medium-sized pot, add the coconut milk, water, and salt. Stir to combine.
3. Add the rinsed jasmine rice to the pot and stir to combine.
4. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low and cover the pot with a lid. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, heat the coconut oil in a small pan over medium heat.
7. Add the chopped cocoplums to the pan and cook for 2-3 minutes or until softened.
8. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
9. Fluff the rice with a wooden spoon and add the cooked cocoplums. Stir to combine.
10. Serve the cocoplum and coconut rice warm.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium-high heat and low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Sodium: 300mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice.
- Cocoplums can be substituted with any type of plum or fruit.
Variations:
- Add chopped nuts or seeds for extra crunch.
- Add spices such as cinnamon or cardamom for extra flavor.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Adjust the amount of salt to your taste preference.
Storage instructions:
Leftover cocoplum and coconut rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice in a microwave-safe bowl and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the cocoplum and coconut rice in a bowl or on a plate.
Garnishes:
Garnish with fresh herbs such as cilantro or parsley.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, cook for an additional 2-3 minutes or until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store leftover rice in the refrigerator and consume within 3 days.
Food history:
Cocoplums are a fruit native to the Caribbean and Central America. They are often used in jams and jellies.
Flavor profiles:
This dish has a sweet and nutty flavor from the coconut milk and cocoplums.
Serving suggestions:
Serve as a side dish or as a main dish with added protein.
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