Ingredients with Measurements:
- 2 cups of long-grain rice
- 1 can of coconut milk (13.5 oz)
- 1 ¾ cups of water
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of grated garlic
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped red onion and sauté for 2-3 minutes until translucent.
4. Add the grated ginger and garlic and sauté for another minute.
5. Add the chopped red and green bell peppers and sauté for 2-3 minutes until they start to soften.
6. Add the rinsed rice to the pot and stir to combine with the vegetables.
7. Add the can of coconut milk, water, salt, and sugar to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
9. Cook for 18-20 minutes, or until the rice is tender 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 wooden spoon and sprinkle with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for cooking rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Total fat: 16g
Saturated fat: 12g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugar: 4g
Protein: 5g
Substitutions for ingredients:
- Vegetable oil can be substituted with coconut oil or olive oil.
- Long-grain rice can be substituted with basmati rice or jasmine rice.
- Red onion can be substituted with yellow onion or shallots.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables like carrots or peas.
Variations:
- Add some diced chicken or shrimp to the pot for a protein-packed meal.
- Add some curry powder or turmeric for a more flavorful rice.
- Add some diced pineapple for a sweet and tangy twist.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Use a tight-fitting lid to prevent steam from escaping and ensure even cooking.
- Fluff the rice with a wooden spoon to prevent it from becoming mushy.
- Adjust the amount of salt and sugar to your liking.
Storage instructions:
Leftover rice can be stored 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 large bowl or platter and garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro, sliced red chili peppers, or toasted coconut flakes.
Pairings:
This rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Serve the rice with a side of steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue cooking.
- If the rice is too dry, add a splash of water and fluff with a wooden spoon.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coconut rice is a popular dish in many tropical countries, especially in Southeast Asia and the Caribbean.
Flavor profiles:
This rice has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the ginger and garlic.
Serving suggestions:
Serve the rice as a main dish or as a side dish with your favorite protein.
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