Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 tangor (a hybrid of tangerine and orange)
- 1/4 cup of shredded coconut
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- A medium-sized pot with a lid
- A citrus juicer
- A zester
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain and set aside.
2. In a medium-sized pot, heat the olive oil over medium heat.
3. Add the rice to the pot and stir until the rice is coated with oil.
4. Add the can of coconut milk to the pot and stir.
5. Add the salt and black pepper to the pot and stir.
6. Bring the pot to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the rice for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
8. While the rice is cooking, zest the tangor and set the zest aside.
9. Juice the tangor and set the juice aside.
10. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and add the tangor zest, tangor juice, and shredded coconut to the pot.
12. Stir until all ingredients are well combined.
13. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the rice
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 26g
Protein: 4g
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice.
- Olive oil can be substituted with any type of cooking oil.
- Tangor can be substituted with any type of citrus fruit.
- Shredded coconut can be substituted with unsweetened coconut flakes.
Variations:
- Add chopped cilantro or parsley to the rice for added flavor.
- Add diced red bell pepper or jalapeno for a spicy kick.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent the rice from becoming too sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming too compact.
- Toast the shredded coconut in a dry pan over medium heat for added flavor.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or coconut milk to prevent it from drying out.
Presentation ideas:
Serve the rice in a bowl or on a plate with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
Garnish the rice with a slice of tangor or a sprinkle of shredded coconut.
Pairings:
This rice pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this rice with a side of steamed vegetables or a green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir until it reaches the desired consistency.
- 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 cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Coconut rice is a popular dish in many parts of the world, including Southeast Asia and the Caribbean. The addition of tangor and shredded coconut adds a unique twist to this classic recipe.
Flavor profiles:
This rice has a creamy and slightly sweet flavor from the coconut milk and tangor juice, with a hint of citrusy tang from the tangor zest.
Serving suggestions:
Serve this rice as a side dish with your favorite protein or as a main dish with a side of steamed vegetables.
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