I just made this, exactly as written (choosing Ghee) but for the substitution of jasmine rice as that was what I had on hand. Whether you’re looking for something quick to make for dinner tonight, menu-planning for the week ahead, or kid-friendly meals, we’ve got you covered. A little bland for my taste. Okay, I’ll admit, this recipe is a re-post. Lastly taste the finished rice and add a pinch of salt to your liking. Amount is based on available nutrient data. Maybe the rice you were using was old and needed to be cooked longer? I think this has possibilities but I'm going to tweak it. Made with jasmine rice, coconut milk and a dash of salt, this coconut rice goes so well with Asian curries and stir-fries! I hate to throw away the whole thing. I will definitely make again. It never goes rancid, and is fabulous with all Indian food :-) . I have plenty of leftover and can’t wait to eat it! I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. I think this has possibilities but I'm going to tweak it. If you like coconut (hello dad!) I also added about 1/4 cup of frozen baby peas. It is FABULOUS! Although I can't imagine not putting salt would make this taste bland. 3 tablespoons coconut oil (for vegan option), 2 cups unsweetened coconut water (See recipe note). Place rice in a heavy-bottomed saucepan. Try looking in the organic section (Bob’s Red Mill and Let’s do Organic both make it) or in the frozen ethnic food section (Goya also makes one). I added 2 to 3 Tablespoons of shredded coconut, in order to increase the coconut flavor as well as add a bit of … Also added a handful of chopped green onions before cooking. First time commenting? I did sub the turmeric for Jamaican curry powder. Our local Wegmans carries a few of these, but not in the baking isle. Usually we pay more attention to the curry than we do the rice. Cook for 18 minutes without taking off the lid. Savoryonline.com brings you fast, fresh, and easy recipes designed to save you time and money. Turned out perfectly cooked and the subtle flavor was on point. I made it yesterday, and it was delicious! I added 2 to 3 Tablespoons of shredded coconut, in order to increase the coconut flavor as well as add a bit of sweetness. Yum! Sorry, our subscription service is unavailable. I am a big fan of coconut, as is my youngest, so this rice … Add onion and sauté until translucent, then add ginger and garlic, stirring until ginger and garlic are fragrant. It tasted bland. I’ve made several versions of this coconut rice recipe — with clarified butter, with plain butter, with coconut oil. I found unsweetened coconut flakes which I pulsed a few times in a mini chopper to get to the consistency of grated coconut. But the rice can be a star all on its own. Allrecipes is part of the Meredith Food Group. I’ve made coconut rice with plain long grain rice and a can of coconut milk before but I think the addition of onion, garlic and those lovely spices will be delicious. (If pressed for time, you can skip the straining step for this recipe, and just skim the foam.). Thank you for inspiring me! Nutrient information is not available for all ingredients. Info. What about using more coconut milk, rather than the 1 C of water? My favorite is clarified butter but the coconut oil version is really good too! See price If you don't have access to packaged coconut water, add 1 cup of grated coconut to 4 cups of water, bring to a simmer, cover and remove from heat, let sit for 15 to 20 minutes, then strain. I was hoping to serve it with very spicy shrimp or chicken. Add grated ginger, kosher salt, red chili flakes, and turmeric. To make clarified butter, take 4 Tbsp of unsalted butter and melt in a saucepan on medium low heat. Pour in water and coconut milk. this one is for you. Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. You could try it with a small pinch of cinnamon and cardamom, and a very very very small pinch of cloves. Sort of depends on how fresh your ground spices are. Slightly different proportions…for 2 cups white basmati, 2 cups of unsweetened coconut water and just under a cup of plain water. Am I just looking in the wrong spot? Fluff rice with a fork. Since I had so many other dishes to cook, I made it easier, cooked it in the rice cooker. Did you know you can save this recipe and order the ingredients for. 3 Add coconut, coconut water, water, spices, simmer and cover: Add the grated coconut to the rice onion mixture and stir in the coconut water and the water. Once the water simmers, cover and remove from heat, let sit for 15 to 20 minutes, then strain. Hi Lori, the brand Bob’s Red Mill offers it if you have a store that carries Bob’s. There are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions--so personal adaptation is very much encouraged. It’s taking sheer force of will not to eat huge quantities of it straight from the pot. Could that have been the problem? Pour in coconut milk, chicken broth, garam masala, and salt. Once rice is cooked, remove from heat and allow to cool for 3 minutes, then fluff with a fork. Superb Coconut Rice! So it’s not a 1:1 proportion, but much closer to 1:2. Add basmati rice and stir, coating rice with oil, onion, ginger and garlic. I did have to let it simmer about five minutes longer, but it worked.The spices were subtle, but there and a great compliment to my roasted chicken and veggies. Thanks for waiting. 4 Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes. Most people won't think twice about serving basic cornbread when is on the table. Use coconut oil for vegan option. No changes to the original recipe. I have been longing for the taste of it again. I guess I'll try it with the salt? All delicious! Like an easy version of saffron rice. Heat oil in a deep skillet or saucepan over medium heat. I am crazy about nasi lemak, especially the chilly paste. Have these ingredients delivered or schedule pickup SAME DAY! I only ever find the sweetened kind in the baking aisle. Stir in the cardamom pods, cloves, and cinnamon. This recipe is loosely adapted from a recipe in a cookbook from the 60s, called A Taste of India, by Mary Atwood. Strain through cheesecloth into a bowl, straining out the solids. Could that have been the problem? Coconut Rice – A simple yet flavorful rice with milk from grated coconut. We spiffed up this post to make it sparkle. You’ll see the butter go through several stages (first foam, then small white particles, etc.). Thanks for all the great recipes and stories – I have been using your site for several years and love it! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. I always have such a hard time finding unsweetened grated coconut. Increase heat to bring the rice mixture to a simmer. ( hard and crunchy). What about using more coconut milk, rather than the 1 C of water? I had coconut rice in Jamaica more than a decade ago. Learn how to get all of Savory's print magazine content online here! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I also made your mom’s spanish rice this weekend, and that was great as well! Did cook in indicated time, though; no burning. No need to refrigerate. Pull up a chair! To the commenter who asked about using jasmine rice: this particular coconut rice recipe is Indian, so I think basmati is your better bet, but there is another kind of coconut rice, called nasi lemak in Malaysia (where I grew up), that uses Southeast Asian rice varieties (so jasmine would be wonderful). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I put it back on heat for another 15 mins, let it sit, still not cooked, repeated this one more time and I still have a large pot of un cooked rice. You brought it to a simmer, covered it, cooked it for 15 minutes, let it rest covered for 10 and it wasn’t cooked? Loved it! Serve the rice … I love curry of all sorts, served of course with a side of long grain basmati rice. Leave it to cool and then close the jar (no need to seal as for jam — just close it). Sweet and Savory Coconut Rice. It’s a bit involved but worth making at least once :-) . Add some herbs in with the coconut water and rice, for example, cilantro, basil, or mint. Here is a recipe for the rice and its usual accompaniments, but if you want to make *just* the rice, you can make just that part and eat it with any curry: http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/2/. I made the recipe as shown with only two additions. When you see *reddish* particles form, the ghee is ready to strain and decant into a glass jar. Please try again later. While It was cooking, sautéed the garlic, cilantro and green onions lightly in the butter and stirred the mixture into the fluffed rice at the end. I have been very low carb paleo for awhile, so I haven’t cooked rice in a long time. Please do not use our photos without prior written permission. Thank you! Any chance you might develop a cauliflower rice version of this? The coconut milk made it super creamy and delicious. Add the garlic, cayenne, and salt, and cook a minute more. A little bland for my taste. Recently I added back rice and potatoes to my diet. Please review the Comment Policy. I just made it forgot the salt? My tumeric turned the rice bright yellow. I couldn't taste a bit of coconut in this rice. Add the finely chopped onion and cook until golden, 8 to 10 minutes. That said, I still think it's delicious! Clarified butter or ghee will add a wonderful buttery flavor to the rice if you use it and is more traditional for this Indian style rice. Would mixture be too thick, and more prone to burning? Superb Coconut Rice! I loved the spices in this. this link is to an external site that may or may not meet accessibility guidelines. Fluffy, aromatic and perfect savory coconut rice. Added pinch turmeric, then curry powder, then cumin - nothing seemed to help. Bring to a boil, then reduce to low and simmer for 18-20 minutes per rice cooking instructions or until broth and coconut milk is absorbed and the rice is tender. If you don’t have coconut water, you can make your own by simmering a cup of grated unsweetened coconut with 4 cups of water. You can also find it online. Next add the coconut milk, water, lime juice and soy sauce to the pan. Place pan over medium-high heat and bring to a simmer. Sometimes that can happen. I was worried because I’ve used coconut milk in the past, and the rice didn’t absorb it.