Rice > Asian > Thai

Kumquat-Coconut Rice Recipe

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 kumquats, sliced
- 1 tablespoon of coconut oil
- 1 tablespoon of honey
- 1/4 cup of unsweetened shredded coconut

Special equipment needed:
- Rice cooker or pot with lid
- Cutting board
- Knife
- Measuring cups and spoons

Step-by-step instructions:

1. Rinse the jasmine rice in a fine mesh strainer until the water runs clear.

2. In a rice cooker or pot, combine the rinsed rice, coconut milk, water, and salt. Stir to combine.

3. Add the sliced kumquats to the rice mixture and stir gently.

4. Cook the rice according to your rice cooker or pot's instructions. For a pot, bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

5. While the rice is cooking, heat the coconut oil in a small pan over medium heat. Add the shredded coconut and cook, stirring frequently, until golden brown and fragrant, about 3-4 minutes.

6. Once the rice is cooked, fluff it with a fork and drizzle the honey over the top. Stir gently to combine.

7. Serve the rice in bowls and sprinkle the toasted coconut on top.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium-high heat
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 346
Fat: 20g
Carbohydrates: 38g
Protein: 4g
Fiber: 2g
Sugar: 9g
Sodium: 304mg

Substitutions for ingredients:
- You can use any type of rice in this recipe, but the cooking time may vary.
- If you don't have kumquats, you can use orange or mandarin slices instead.
- Maple syrup or agave nectar can be used instead of honey.
- If you don't have coconut oil, you can use vegetable oil or butter.
- You can use sweetened shredded coconut if you prefer a sweeter flavor.

Variations:
- Add chopped cilantro or mint to the rice for a fresh flavor.
- Add diced pineapple or mango to the rice for a tropical twist.
- Use lime juice instead of honey for a tangy flavor.
- Add chopped cashews or peanuts for crunch.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a rice cooker for foolproof rice every time.
- Toast the coconut just before serving for maximum flavor and crunch.

Storage instructions:
Store any leftovers 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 shallow bowl with the toasted coconut sprinkled on top.

Garnishes:
Garnish with additional kumquat slices or chopped herbs.

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

Suggested side dishes:
Serve with a side of steamed vegetables or a simple green salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of coconut milk or water and stir gently.
- 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 rinse the rice well to remove any debris or impurities.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.

Food history:
Kumquats are a small citrus fruit native to China that have been cultivated for thousands of years. Coconut rice is a popular dish in many Southeast Asian countries, where coconut milk is a common ingredient in cooking.

Flavor profiles:
This dish is sweet, creamy, and slightly tangy from the kumquats.

Serving suggestions:
Serve this rice as a side dish or as a main course with additional protein.

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Taste: Tangy, Sweet, Coconutty, Citrusy