Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 ½ cups of water
- 1 tsp of salt
- 1 tbsp of vegetable oil
- 1 tsp of grated ginger
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of frozen peas
- 1 tbsp of chopped cilantro
Special equipment needed:
- A large pot with a lid
- A wooden spoon
Step-by-step instructions:
1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and onion and sauté until the onion is translucent.
3. Add the chopped bell peppers and sauté for 2-3 minutes until they start to soften.
4. Add the rice to the pot and stir to coat with the vegetables.
5. Pour in the coconut milk, water, and salt. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes.
9. Fluff the rice with a wooden spoon and add the frozen peas. Stir to combine.
10. Cover the pot and let it sit for another 5 minutes to allow the peas to thaw and heat through.
11. Sprinkle with cilantro before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat to bring to a boil, low heat to simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 360
Fat: 12g
Carbohydrates: 57g
Protein: 6g
Sodium: 400mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- You can use brown rice instead of jasmine rice, but the cooking time will be longer.
- You can use olive oil instead of vegetable oil.
- You can use fresh ginger instead of grated ginger.
- You can use fresh or frozen green beans instead of peas.
Variations:
- Add diced chicken or shrimp to the rice for a protein boost.
- Add diced pineapple for a tropical twist.
- Add curry powder or turmeric for a spicier flavor.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- If the rice is still too wet after cooking, remove the lid and let it sit for a few more minutes to allow the liquid to evaporate.
Storage instructions:
Store any leftover rice 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 large bowl or on a platter, garnished with chopped cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or toasted coconut flakes.
Pairings:
This rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Steamed vegetables, a side salad, or naan bread.
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 sit for a few more minutes to allow the liquid to evaporate.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coconut rice is a popular dish in many Southeast Asian countries, including Thailand, Indonesia, and Malaysia.
Flavor profiles:
This rice dish is creamy, slightly sweet, and savory, with a hint of ginger and garlic.
Serving suggestions:
Serve this rice as a side dish or as a main course with added protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai