Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 cup of coconut milk
- 1 cup of water
- 1/2 cup of diced Passiflora Alata fruit
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Medium-sized saucepan with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain and set aside.
2. In a medium-sized saucepan, heat the vegetable oil over medium heat.
3. Add the diced Passiflora Alata fruit and sauté for 2-3 minutes until slightly softened.
4. Add the rinsed jasmine rice to the saucepan and stir to combine with the fruit.
5. Pour in the coconut milk and water and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
8. Remove the saucepan from the heat and let it sit covered for 5 minutes.
9. Fluff the rice with a fork and stir in the chopped cilantro and green onions.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 11g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 1g
Protein: 3g
Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of white rice.
- Passiflora Alata fruit can be substituted with any other type of tropical fruit, such as mango or pineapple.
- Cilantro and green onions can be substituted with any other fresh herbs, such as parsley or basil.
Variations:
- Add some diced red bell pepper or jalapeño for a spicy kick.
- Substitute the coconut milk with almond milk or soy milk for a vegan version.
- Add some cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming too compact.
- Let the rice sit covered for a few minutes after cooking to allow the flavors to meld together.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a bowl or on a plate, garnished with some fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, chopped green onions, or diced Passiflora Alata fruit.
Pairings:
This rice pairs well with grilled chicken or fish.
Suggested side dishes:
A simple green salad or some steamed vegetables would make a great side dish for this rice.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir to combine.
- 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 thoroughly to prevent any risk of foodborne illness.
Food history:
Passiflora Alata, also known as the red passionfruit, is a tropical fruit native to South America. It is commonly used in desserts and drinks, but can also be used in savory dishes like this coconut rice.
Flavor profiles:
This rice has a creamy coconut flavor with a hint of sweetness from the Passiflora Alata fruit, and a fresh, herbaceous finish from the cilantro and green onions.
Serving suggestions:
Serve this rice as a side dish with your favorite protein, or as a main dish with some steamed vegetables on the side.
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