Rice > India

Coriander-Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup of basmati rice
- 1 1/2 cups of water
- 1/2 cup of coconut milk
- 1/4 cup of chopped fresh coriander
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil

Special Equipment Needed:
- Saucepan with a lid
- Fork

Step-by-Step Instructions:

1. Rinse the rice in cold water until the water runs clear.
2. In a saucepan, heat the olive oil over medium heat.
3. Add the rice to the saucepan and stir until the rice is coated in oil.
4. Add the water, coconut milk, and salt to the saucepan and bring to a boil.
5. Once boiling, reduce the heat to low and cover the saucepan with a lid.
6. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
7. Remove the saucepan from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and add the chopped coriander.
9. Stir the coriander into the rice until it is evenly distributed.
10. Serve hot.


Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 227
Fat: 6g
Carbohydrates: 39g
Protein: 4g
Sodium: 300mg
Sugar: 1g
Fiber: 1g

Substitutions for ingredients:
- Jasmine rice can be used instead of basmati rice.
- Vegetable broth can be used instead of water.
- Cilantro can be used instead of coriander.

Variations:
- Add diced tomatoes and green chilies for a spicy twist.
- Add toasted coconut flakes for extra texture.
- Add diced pineapple for a tropical flavor.

Tips and Tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a fork to fluff the rice to prevent it from becoming mushy.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.

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 fresh coriander on top.

Garnishes:
Fresh coriander, toasted coconut flakes, diced pineapple, diced tomatoes, green chilies.

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

Suggested Side Dishes:
Grilled vegetables, roasted sweet potatoes, or a side salad.

Troubleshooting Advice:
- If the rice is too dry, add a splash of water and stir until the liquid is absorbed.
- If the rice is too wet, remove the lid and cook for an additional 2-3 minutes.

Food Safety Advice:
- Store any leftover rice in the refrigerator within 2 hours of cooking.
- Reheat the rice to an internal temperature of 165°F (74°C) before consuming.

Food History:
Coconut rice is a popular dish in many cultures, including Thai, Indian, and Caribbean cuisine.

Flavor Profiles:
This rice has a creamy and slightly sweet flavor from the coconut milk, with a fresh and herbaceous taste from the coriander.

Serving Suggestions:
Serve this rice as a side dish or as a base for a curry or stir-fry.

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Region: Indian

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