Ingredients with Measurements:
- 2 green plantains, peeled and cut into 1/2-inch cubes
- 1 cup long-grain white rice
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Saucepan
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a saucepan, combine the plantains, rice, coconut milk, water, and salt.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low, cover, and simmer for 20 minutes.
4. Remove from heat and stir in butter and cilantro.
5. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 330
Fat: 13g
Carbohydrates: 47g
Protein: 5g
Substitutions for Ingredients:
- Plantains: Bananas or sweet potatoes
- Coconut milk: Almond milk or soy milk
- Butter: Coconut oil or olive oil
Variations:
- Add 1/2 teaspoon of ground cumin for a smoky flavor.
- Add 1/2 cup of cooked black beans for added protein.
- Replace the white rice with brown rice for a healthier option.
Tips and Tricks:
- Make sure to stir the rice occasionally while cooking to prevent sticking.
- For a creamier texture, add an additional 1/4 cup of coconut milk.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until warmed through.
Presentation Ideas:
Serve the rice in a colorful bowl with a sprinkle of chopped fresh cilantro.
Garnishes:
- Chopped fresh cilantro
- Toasted coconut flakes
- Lime wedges
Pairings:
- Grilled chicken
- Roasted vegetables
- Fish tacos
Suggested Side Dishes:
- Roasted sweet potatoes
- Sauteed spinach
- Avocado salad
Troubleshooting Advice:
- If the rice is not cooked through, add an additional 1/4 cup of water and continue to simmer until done.
- If the rice is too dry, add an additional 1/4 cup of coconut milk and stir until combined.
Food Safety Advice:
Make sure to store the cooked rice in the refrigerator within 2 hours of cooking.
Food History:
Plantains and coconut are both native to tropical regions and have been used in cooking for centuries. Plantains are a staple in many Latin American and Caribbean cuisines, while coconut is widely used in Southeast Asian cuisine.
Flavor Profiles:
This dish has a sweet and creamy flavor from the plantains and coconut milk, with a hint of saltiness from the butter and cilantro.
Serving Suggestions:
Serve this dish as a side to grilled meats or fish, or as a main dish with a side of roasted vegetables.
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