Asian > Southeast Asian > Thai

Purple Bauhinia Coconut Rice Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 teaspoon of salt
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of purple bauhinia powder
- 1 tablespoon of vegetable oil

Special equipment needed:
- Rice cooker or pot with lid
- Measuring cups and spoons
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Rinse the jasmine rice in a fine mesh strainer until the water runs clear.
2. In a mixing bowl, whisk together the coconut milk, water, salt, turmeric powder, and purple bauhinia powder until well combined.
3. Add the rinsed rice to the rice cooker or pot and pour the coconut milk mixture over it.
4. Stir the rice and liquid together until well combined.
5. Drizzle the vegetable oil over the top of the rice.
6. Cover the rice cooker or pot with a lid and turn on the rice cooker or bring the pot to a boil over high heat.
7. Once the rice cooker automatically switches off or the pot comes to a boil, reduce the heat to low and let the rice simmer for 18-20 minutes.
8. After 18-20 minutes, turn off the heat and let the rice sit covered for an additional 5-10 minutes to allow the steam to finish cooking the rice.
9. Fluff the rice with a fork and serve hot.


Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 340
Fat: 15g
Carbohydrates: 47g
Protein: 5g
Sodium: 390mg
Sugar: 1g
Fiber: 1g

Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of white rice.
- Vegetable oil can be substituted with coconut oil or any other neutral oil.
- Purple bauhinia powder can be substituted with butterfly pea flower powder or any other natural food coloring.

Variations:
- Add diced vegetables such as carrots, peas, and bell peppers to the rice before cooking for a colorful and nutritious twist.
- Add cooked shrimp or chicken to the rice for a protein-packed meal.
- Top the rice with chopped cilantro and sliced green onions for added flavor and texture.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming too sticky.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming too compact.
- For a creamier texture, use full-fat coconut milk instead of reduced-fat.

Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
To reheat the rice, add a splash of water or coconut milk to the rice and microwave for 1-2 minutes or until heated through.

Presentation ideas:
Serve the rice in a colorful bowl or on a decorative plate for an eye-catching presentation.

Garnishes:
Garnish the rice with chopped cilantro, sliced green onions, or toasted coconut flakes.

Pairings:
This rice pairs well with grilled chicken, fish, or tofu.

Suggested side dishes:
Serve this rice with a side of steamed vegetables or a fresh salad for a balanced meal.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir until well combined.
- If the rice is too wet, remove the lid and let it sit uncovered for a few minutes to allow the excess liquid to evaporate.

Food safety advice:
- Always wash your hands and cooking utensils before preparing food.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Reheat leftover rice to an internal temperature of 165°F (74°C) before consuming.

Food history:
Purple bauhinia powder is made from the petals of the bauhinia flower, which is native to Southeast Asia. It is commonly used as a natural food coloring in traditional dishes such as rice and desserts.

Flavor profiles:
This rice has a subtle coconut flavor with a hint of earthy turmeric and a pop of color from the purple bauhinia powder.

Serving suggestions:
Serve this rice as a side dish or as a base for a flavorful stir-fry or curry.

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Taste: Sweet, Creamy, Nutty, Coconutty