Rice > Asian > India

Rangpur Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup of basmati rice
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 tsp of salt
- 1 tsp of turmeric powder
- 1 tbsp of olive oil
- 1 tbsp of butter
- 1 Rangpur lime (juice and zest)
- 1/4 cup of shredded coconut

Special equipment needed:
- Medium-sized pot with lid
- Grater or zester

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a medium-sized pot, add the coconut milk, water, salt, turmeric powder, olive oil, and butter. Stir until well combined.
3. Add the rice to the pot and stir gently.
4. Bring the mixture to a boil over high heat.
5. Reduce the heat to low, cover the pot with a lid, and let it simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, grate the zest of the Rangpur lime and set it aside.
7. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and add the Rangpur lime juice and zest. Stir gently.
9. Toast the shredded coconut in a dry pan over medium heat until it turns golden brown.
10. Sprinkle the toasted coconut over the rice and serve.


Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Cook over medium heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 12g
Cholesterol: 10mg
Sodium: 590mg
Total carbohydrates: 41g
Dietary fiber: 2g
Sugar: 1g
Protein: 4g

Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- You can use lime juice instead of Rangpur lime juice.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.

Variations:
- You can add chopped cilantro or parsley to the rice for extra flavor.
- You can add diced bell peppers or onions to the rice for extra texture.
- You can add cooked shrimp or chicken to the rice for extra protein.

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 it has cooked to prevent it from becoming mushy.
- Toast the shredded coconut in a dry pan over medium heat to prevent it from burning.

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 until heated through.

Presentation ideas:
Serve the rice in a bowl or on a plate. Garnish with extra shredded coconut and lime wedges.

Garnishes:
- Shredded coconut
- Lime wedges
- Chopped cilantro or parsley

Pairings:
- Grilled chicken or fish
- Steamed vegetables
- Mango salsa

Suggested side dishes:
- Naan bread
- Cucumber salad
- Roasted sweet potatoes

Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir gently.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.

Food safety advice:
- Make sure to rinse the rice thoroughly to remove any dirt or debris.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
Rangpur lime is a citrus fruit that is native to Bangladesh and India. It is often used in Southeast Asian cuisine for its tangy flavor and aromatic zest.

Flavor profiles:
This dish has a creamy and slightly sweet flavor from the coconut milk, with a tangy and citrusy kick from the Rangpur lime.

Serving suggestions:
Serve this dish as a main course or as a side dish with your favorite protein and vegetables.

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Region: Bangladeshi

Taste: Tangy, Coconutty, Savory, Spicy, Citrusy