Ingredients with Measurements:
- 1 cup of white rice
- 1 cup of coconut milk
- 1 cup of water
- 1 tablespoon of jagua powder
- 1 teaspoon of salt
- 1 tablespoon of coconut oil
Special equipment needed:
- Medium-sized pot with a lid
- Whisk
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a medium-sized pot, combine the rice, coconut milk, water, jagua powder, salt, and coconut oil.
3. Whisk the ingredients together until the jagua powder is fully dissolved.
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.
6. Simmer the rice for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
7. Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork before serving.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Cook on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 240
Fat: 13g
Carbohydrates: 28g
Protein: 3g
Sodium: 590mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or soy milk can be used instead of coconut milk.
- Olive oil or vegetable oil can be used instead of coconut oil.
Variations:
- Add chopped cilantro or scallions for a burst of flavor.
- Add diced pineapple or mango for a tropical twist.
- Add shredded coconut for extra texture.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- If the rice is too dry, add a splash of water or coconut milk and stir gently.
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 or coconut milk to prevent it from drying out.
Presentation ideas:
Serve the rice in a bowl or on a plate with a sprinkle of chopped cilantro or scallions on top.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
This rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir gently.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice until it is fully cooked and the liquid has been absorbed.
- Store leftover rice in the refrigerator and consume within 3 days.
Food history:
Jagua powder is made from the fruit of the Genipa americana tree, which is native to South and Central America. It has been used for centuries by indigenous communities for medicinal and cultural purposes.
Flavor profiles:
This rice has a slightly sweet and nutty flavor from the coconut milk, with a subtle earthy taste from the jagua powder.
Serving suggestions:
Serve this rice as a side dish with your favorite protein and vegetables.
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