Coconut Rice- 2 types

Posted on March 23, 2009. Filed under: side dish |

Rice is so cheap and easy to make. But sometimes plain white or brown rice needs a little flair. These 2 recipes give it tons of flair and flavor, but keep it cheap.
Both make 6 servings

Coconut Lime Rice

1 cup light coconut milk
1/2 teaspoon salt
1 1/2 cups uncooked jasmine rice
1 teaspoon lime zest
1 1/2 tablespoons fresh lime juice

1. Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

Mango Coconut Sticky Rice
1 cup of glutinous, or sweet rice
1 3/4 cup water, divided
1/2 cup of sugar
1/2 tsp of salt
3/4 cup of the coconut milk, divided
1 tablespoon of raw shredded coconut
1-2 mangos, sliced or diced
Soak the rice and 1 cup water in a heavy bottom sauce pan for about 30 minutes.

In the meantime, make the sauce: 1/2 c. sugar, 1/2 tsp salt, 1/2 c. coconut milk. Whisk it in a small bowl, and set it aside.

To cook the rice, add 3/4 cup water, 1/4 c. coconut milk, 1 tbsp coconut to the soaking rice. Turn the burner on high, once it gets to a boil, simmer on low, covered for 15 minutes.

Once the rice is done, add about half the coconut sauce to the rice, stir it, then add the second half. Let it sit for about 15 minutes. That will allow the rice to thicken up.

Once the rice is thick, scoop it onto a plate, top it with the mangos, and serve it. You can serve it hot, cold or room temperature.


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