Best Coconut Raisin Rice Pilaf Recipes

CARIBBEAN COCONUT RICE

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

SPICY COCONUT RICE PILAF

Steps:

• Heat oil over medium-high heat in a medium saucepan.
• Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
• Stir in rice and cook 1 minute.
• Add water or stock and salt.
• Bring to a boil.
• Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
• Remove pan from heat.
• Toss in butter and coconut.
• Cover and steam 5 minutes longer.
• Fluff with a fork and serve.

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 PILAF

Steps:

• Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
• Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.