Malabar Spinach and Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup of basmati rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 teaspoon of salt
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 bunch of Malabar spinach, washed and chopped
- 1 lime, juiced
- Salt and pepper to taste

Special equipment needed:
- Rice cooker or pot with lid
- Large skillet

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a rice cooker or pot, combine the rice, coconut milk, water, and salt. Stir well and cook according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
3. In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the cumin, coriander, turmeric, and paprika to the skillet and stir well.
5. Add the chopped Malabar spinach to the skillet and cook until wilted, about 3-5 minutes.
6. Add the cooked rice to the skillet and stir well to combine.
7. Add the lime juice, salt, and pepper to taste.
8. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Cook rice according to the manufacturer's instructions or simmer on low heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 347
Fat: 18g
Carbohydrates: 42g
Protein: 5g
Sodium: 610mg
Sugar: 2g
Fiber: 2g

Substitutions for ingredients:
- Basmati rice can be substituted with any other type of rice.
- Coconut milk can be substituted with almond milk or regular milk.
- Malabar spinach can be substituted with regular spinach or kale.

Variations:
- Add diced tomatoes to the skillet for a more flavorful dish.
- Add diced chicken or shrimp to the skillet for a protein-packed meal.
- Add chopped cilantro to the skillet for a fresh taste.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a rice cooker for foolproof rice every time.
- Add more or less spices to taste.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Malabar spinach and coconut rice in a large serving bowl or on individual plates.

Garnishes:
Garnish with chopped cilantro, lime wedges, or shredded coconut.

Pairings:
Pair with grilled chicken or fish for a complete meal.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the rice is too dry, add a little more water or coconut milk.
- If the rice is too wet, remove the lid and cook for a few more minutes.

Food safety advice:
- Wash all produce thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Malabar spinach is a leafy vegetable that is native to India and Southeast Asia. It is commonly used in Indian cuisine and is known for its high nutritional value.

Flavor profiles:
This dish is flavorful and aromatic, with a hint of sweetness from the coconut milk and a spicy kick from the spices.

Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.

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Region: Indian

Taste: Spicy, Savory, Coconutty, Tangy, Aromatic