Best Coconut Basmati Rice Recipes

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

BASMATI RICE WITH COCONUT MILK AND GINGER

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

COCONUT BASMATI RICE

Steps:

• Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

COCONUT BASMATI RICE PILAF

Steps:

• Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
• Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
• Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
• When liquid has been absorbed and rice is tender, fluff rice with a fork.
• Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
• Transfer to a serving bowl.
• TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
• NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

COCONUT BASMATI RICE

Steps:

• In a saucepan, add water; bring to a boil.
• Add the rice and remaining ingredients; stir to combine.
• Return to a boil.
• Stir, cover; reduce heat to low, and simmer for 15 minutes.
• Remove cinnamon stick and dried chile.
• Stir to fluff the rice and stir.

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
• While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
• Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

COCONUT CURRY SHRIMP WITH BASMATI RICE

Steps:

• Bring the 3 cups water to a boil and add the rice.
• Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
• In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
• Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
• Blend into a paste.
• In a large skillet toast the mustard seeds over medium high heat.
• Skake the pan to prevent burning.
• Remove from pan and pour into a bowl to cool, set aside.
• Reduce heat to medium and add the oil.
• Swirl a few times and add the paste, cooking for 10-12 minutes.
• You want it a deep orange color and clumping together.
• Add the mustard seeds, 1 cup of water and the salt.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
• Rinse and dry skillet and return liquid to it.
• Gently whisk in the coconut milk and lime juice until well blended.
• Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
• Pour over cooked rice.

COCONUT ~ CURRIED ~ SHRIMP OVER BASMATI RICE

Steps:

• 1. In a large skillet,( I used my 9 inch iron skillet ) melt 1 tablespoon of butter, over medium heat. Once hot, add the shrimp. Cook just for 2 - 3 minutes, turning once and until pink. Don't overcook...they won't take long. Remove from pan, and set aside.
• 2. In the same skillet, melt remaining butter and add the onion, peppers and garlic. Cook until tender crisp.
• 3. Ina small dish, add the flour, curry, salt and pepper. Stir together and whisk into the vegetables. Stir constantly and cook for 1 minutes.
• 4. Whisk in the coconut milk, heavy cream and chicken broth. Bring to a boil and cook until thickened. Taste and adjust seasoning if need be.
• 5. Once thick, add the shrimp back to the pan and cook only long enough to heat the shrimp through.
• 6. To serve, make a bed of rice on a plate or bowl and ladle out broth and top with shrimp. Enjoy! It's delicious!

QUICK COCONUT BASMATI RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear.
• Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.

BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI

Steps:

• Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
• To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
• While the rice is cooking :-.
• Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

BASMATI RICE PUDDING WITH TOASTED COCONUT

Steps:

• Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
• In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.

BASMATI RICE IN COCONUT MILK

Steps:

• Wash the rice and put it in a sieve to drain. Heat a pan with a tight fitting lid on medium high heat. Put in a tablespoon of the vegetable oil, and then when hot, the whole mustard seeds, and when they sputter -the cumin seeds. If you have some dried or fresh curry leaves - now is the time to put some (5 to 10) in. Add the chopped onion, stir it around allowing it to pick up some brown flecks (about 2-3 minutes). Add the drained rice, and stir it around in the onion flavored oil, and toast it for another 2 - 3 minutes. Pour in the coconut milk and water, and add the salt. Bring to a boil, give it a stir, cover, turn heat on low (1 or 2 on an electric stove, the lowest it will go on a gas stove) and let it cook undisturbed for about 20 minutes. Turn off heat. Let rest for another 5 minutes or so. Fluff with a fork. If there is a lot of moisture on the lid - place a dish towel between the lid and the pan and leave for another 5 minutes or so. Serve with curry of your choice. You can customize this by adding whole or chopped green chilies / finely chopped or shredded ginger etc with the onions. You can garnish it with crisp fried onion and /or nuts (fry them in the oil and remove to a paper lined plate before adding in the mustard seeds) What with the interest in turmeric these days - you can add around 1/2 tsp turmeric as the onions are frying and you will end up with yellow colored rice

COCONUT-CASHEW BASMATI RICE

Steps:

• Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl.
• Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute.
• Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.

COCONUT BASMATI RICE

Steps:

• Bring water to a boil, lower heat.
• Stir in all other ingredients, return to a boil.
• Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.

COCONUT BASMATI RICE

Steps:

• Bring water to the boil.
• While water heats, rinse the rice well.
• When water boils, stir in the rice and all of the remaining ingredients.
• Return to a boil.
• Stir, cover, reduce heat to low and simmer for 15 minutes.
• Take off the heat and allow rice to rest for 10 minutes.
• Remove the cinnamon stick, stir to fluff the rice and serve.

BASMATI RICE WITH COCONUT MILK AND GINGER

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.I made this in a rice cooker on the brown rice setting and it turned out great. I used brown basmati rice because that's what I had, but the rest of the ingredients were as written.

COCONUT BASMATI RICE

Steps:

• Rinse rice. Put all ingredients in rice cooker & cook. Badda bing.