Ingredients with Measurements:
- 2 cups of long-grain white rice
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1/2 cup of chopped culantro
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of ground cumin
- 1/2 tsp of chili flakes
- 2 tbsp of vegetable oil
Special equipment needed:
- Large saucepan with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well and set aside.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 3 minutes.
3. Add the chopped culantro, salt, ground cumin, and chili flakes to the saucepan and cook for another 2 minutes, stirring constantly.
4. Add the rice to the saucepan and stir until the rice is coated with the spice mixture.
5. Add the coconut milk and water to the saucepan and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
7. Simmer the rice for 18-20 minutes, or until the liquid is 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 wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Sodium: 400mg
Substitutions for ingredients:
- Culantro can be substituted with cilantro or parsley.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced bell peppers or carrots for extra flavor and color.
- Add cooked shrimp or chicken for a complete meal.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a tight-fitting lid to prevent steam from escaping and ensure even cooking.
- Let the rice sit covered for 5 minutes after cooking to allow the steam to finish cooking the rice.
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, add a splash of water or coconut milk and heat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice in a large bowl or on a platter garnished with chopped culantro or cilantro.
Garnishes:
- Chopped culantro or cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Mango or pineapple salsa
Suggested side dishes:
- Black beans
- Fried plantains
- Avocado salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and heat until heated through.
Food safety advice:
- Store leftover rice in the refrigerator within 2 hours of cooking.
- Reheat leftover rice to an internal temperature of 165°F before consuming.
Food history:
- Rice and coconut are staple ingredients in many tropical cuisines, including Caribbean, Thai, and Indian.
Flavor profiles:
- This rice dish is creamy, spicy, and aromatic with a subtle coconut flavor.
Serving suggestions:
- Serve the rice as a side dish or as a main course with protein and vegetables.
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Region: Caribbean