Best Coconut Red Rice Recipes

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.

RED SNAPPER (WHOLE, ROASTED) WITH THAI SPICES AND COCONUT RICE

Steps:

• 1. Preheat oven to 400 degrees. 2. Generously season the belly and both sides of the fish with salt and pepper. Place the fish on a roasting pan. 3. Combine the canola oil with the garlic, ginger, coriander, palm sugar, chili flakes, coconut milk, juice and zest of lime in a mixing bowl and stir to combine. 4. Spoon the spice mixture over the snapper and bake for about 30-35 minutes, basting frequently. Bake the fish until a metal skewer can easily be inserted into the fish and, if left in for 5 seconds, feels warm. 5. While the fish is roasting, cook the rice. Bring the rice water, and lemongrass to a boil in a medium pot. Lower the heat and simmer for 10 minutes. Remove the rice from heat, cover and let sit for another 10 minutes. When the rice is cooked, remove and discard lemongrass. Add the coconut milk and cilantro. Stir to incorporate and season to taste with lime juice, salt and pepper. 6. To serve, spoon the coconut rice onto the middle of four plates. Filet the snapper; running a knife down the center of the fish andunder the fillet toseparate it from the bone. Place each serving on top of the coconut rice and spoon some of the sauce from the roasting pan over the snapper. When the top fillets have been served, lift off the fish bones and cut the bottom in the same manner. Finishthe dish with a squeeze of fresh lime juice.

SLOW COOKER COCONUT RED BEANS AND RICE

Steps:

• Use a 4 quart slow cooker.
• Sort beans and soak overnight in water to cover.
• In the morning drain the water and dump the beans in a large pot of fresh water.
• Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
• Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
• Add onion, garlic and red pepper flakes.
• Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
• Stir in raw rice and kosher salt.
• Cover and cook on low for 8-10 hours or until beans are bite tender.
• Before eating, squeeze on a bit of lime juice.
• "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
• In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
• Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

Steps:

• Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
• Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Directions Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

COCONUT RED BEANS AND RICE

Steps:

• Pick and debris from beans then rinse and drain them.
• In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
• Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
• Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
• Discard chili. Add salt to taste.

ROBERT'S RED BEANS AND COCONUT RICE (JAMAICAN STYLE)

Steps:

• Rinse beans and soak overnight.
• Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
• In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
• Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
• Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
• Cover and simmer on lower heat till all water is absorbed (20"?).
• Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.

WHOLE ROASTED RED SNAPPER, WITH THAI SPICES AND COCONUT RICE

Steps:

• 1. Preheat oven to 400 °F. Generously season belly and both sides of fish with salt and pepper; place fish in roasting pan. 2. Combine canola oil with coconut milk, lime zest and juice, ginger, coriander, garlic, and chili flakes in bowl and stir to blend. Spoon mixture over the snapper and bake for 25-30 minutes, basting frequently. Fish is done when a metal skewer inserted into fish and still feels warm after 5 seconds. 3. Rinse starch from rice and transfer to pot with 1½ cups water, lemongrass, and pinch of salt. Bring to a boil, then simmer for 10 minutes. Remove rice from heat, cover, and let sit for another 10 minutes. Remove lemongrass once rice is cooked; slowly stir in coconut milk and cilantro, seasoning with lime juice, salt, and pepper. Rice should be creamy. 4. Filet fish. Spoon coconut rice onto plates and top with ½ of fish fillet, spooning sauce from roasting pan over each dish. Finish with squeeze of lime and garnish with chiffonades.

COCONUT RED RICE

Steps:

• 1. Cook rice in water and salt according to directions on package.
• 2. Stir-fry scallions, garlic, chili, ginger, coriander and carrot in oil.
• 3. Add green beans.
• 4. Add cooked rice. Stir fry for a few minutes.
• 5. Add coconut milk, soy sauce, and molasses. Bring to a boil, and simmer for 2 minutes.
• 6. Add basil and then top with toasted nuts. Serve.

RED COCONUT RICE PUDDING WITH MANGO

Steps:

• Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
• Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
• Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

RED CURRY COCONUT RICE WITH PORK

Steps:

• Whisk together coconut milk and curry paste in a small bowl; set aside.
• Heat oil in large skillet over medium high heat.
• Add pork; season with salt and cook, stirring occasionally, 4 - 5 minutes until cooked through.
• Stir in pineapple; cook until heated.
• Add rice and coconut milk mixture, stir until well combined and heated through.
• Add basil and serve immediately.
• Garnish with pepper slices, if desired.

COCONUT EGG CURRY WITH RED RICE AND CRISPY SHALLOTS

Steps:

• To make the rice: In a medium sauce pan over medium-high heat, warm the peanut oil until shimmering. Add the leeks, and sprinkle with a little salt to draw out their moisture. Saute until softened. Add the rice, and stir until each grain is coated in oil. Add the bay leaves and stock. Bring to a boil, and cook 20 minutes without removing the lid. When the rice has absorbed the liquid and is cooked through, remove the pan from the heat and set aside. Keep warm.
• To make the curry: Fill a large sauce pan halfway with water and bring to a boil. Gently add the eggs, lowering them into the water using a big spoon. Cook for 14 minutes. Cook's Note: lower the heat if the sauce pan starts to boil over. Immediately put the eggs in a bowl of ice water, to prevent the gray ring from forming around the rim of the yolks. Allow the eggs to cool for a few minutes, then peel the eggs and slice in half.
• In a large skillet, warm a couple tablespoons of peanut oil, and when shimmering, add the onions and garlic, and cook until golden brown. While they're cooking, dry toast the chiles, coriander seeds, and cumin seeds in a small skillet over medium heat, shaking every now and then to keep them from burning. Toast the chiles until fragrant, then grind in a spice grinder until finely ground. Add the ground chiles to the onion mixture, along with the coriander, cumin seeds, and turmeric, and saute for 30 seconds. Add the coconut milk and water. Bring the mixture back up to a boil, then cover and simmer for 20 minutes to develop the flavors. Place the eggs halves in the curry sauce during the last 5 minutes of cooking. Gently stir in a generous handful of cilantro. Be mindful of the eggs.
• Fill a small sauce pan with peanut oil to 2-inches up the sides of the pan. Toss the shallots in the rice flour, and test whether the oil is ready by dropping a shallot ring in it should instantly sizzle and rise to the top and start browning. Fry the shallots in batches and set on a paper towel-lined plate when they're done. Season with salt.
• Assemble each plate with a spoonful of rice, a generous ladle of curry sauce, and an egg half. Garnish with the fried shallots. Serve immediately.

RED COCONUT CURRY WITH CHICKEN & JASMINE RICE

Steps:

• 1. If using fresh chicken: In a large sauté pan heat on medium heat, heat about 1-2 tablespoons oil in the pan. Lightly salt and pepper the chicken pieces and add to the pan. Brown chicken on all sides, remove from pan and set aside. You may need to do this step in two batches. 2. In the same pan add additional oil if necessary and then add the red curry paste. Stir for a minute to release the curry's aromas. Add the onion, red bell pepper and carrots. cook until the onions are translucent. Add the coconut milk and brown sugar. Stir to combine. (If you like more tomato flavor, don't be afraid to add a squirt of ketchup or tomato paste.) Cook until the vegetables on low until al dente, stirring occasionally. Add the chicken and fresh lime juice just before serving. Garnish with basil, and serve with steamed rice. Serves: 6-8