Rice > India

Coriander and Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup water
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp salt
- 1 tbsp vegetable oil

Special equipment needed:
- Medium-sized saucepan with lid
- Fork

Step-by-step instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium-sized saucepan, heat the vegetable oil over medium heat.
3. Add the rice to the saucepan and stir for 1-2 minutes until the rice is coated in oil and slightly toasted.
4. Add the coconut milk, water, and salt to the saucepan and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
6. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
7. Remove the saucepan from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and stir in the chopped coriander and shredded coconut.


Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for toasting the rice, then low heat for simmering.
Serving size:
This recipe serves 4 people.

Nutritional information:
Per serving:
Calories: 276
Fat: 15g
Saturated Fat: 13g
Carbohydrates: 32g
Fiber: 2g
Sugar: 1g
Protein: 4g
Sodium: 297mg

Substitutions for ingredients:
- Jasmine rice can be used instead of basmati rice.
- Cilantro can be used instead of coriander.
- Olive oil or coconut oil can be used instead of vegetable oil.

Variations:
- Add 1/2 tsp of ground cumin or turmeric to the rice for extra flavor.
- Add 1/4 cup of chopped cashews or almonds for crunch.
- Add 1/2 cup of cooked chickpeas or black beans for protein.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent the rice from becoming sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.

Storage instructions:
Store any 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 rice in a bowl or on a plate with a sprinkle of chopped coriander on top.

Garnishes:
Garnish with a lime wedge or a few slices of fresh chili pepper for extra flavor.

Pairings:
This rice pairs well with grilled chicken or fish.

Suggested side dishes:
Serve this rice with a side of roasted vegetables or a fresh salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.

Food safety advice:
Make sure to store any leftover rice in the refrigerator and reheat it to at least 165°F before eating.

Food history:
Coconut rice is a popular dish in many tropical regions, including Southeast Asia and the Caribbean.

Flavor profiles:
This rice is creamy, nutty, and slightly sweet with a hint of fresh coriander.

Serving suggestions:
Serve this rice as a side dish with your favorite protein or as a main dish with a side of vegetables.

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Region: Indian

Taste: Creamy, Coconutty, Coriander, Savory, Fragrant, Coriander-Y