Best Mint Cilantro And Coconut Rice Recipes

Mint-Cilantro and Coconut Rice image

Provided by wicked cook 46

Categories African

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a medium saucepan over medium-high heat.
Add the rice; sauté 3 minutes.
Add onion; sauté 1 minute.
Add broth, milk, salt, and pepper; stir.
Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
Stir in mint and cilantro; cover and let stand 5 minutes.

Nutrition Facts : Calories 194.7, Fat 3.6, SaturatedFat 0.6, Sodium 223.4, Carbohydrate 36.5, Fiber 2, Sugar 0.5, Protein 3.9

Cilantro Coconut Rice image

Yield Makes 10 servings

Number Of Ingredients 9

3 cups basmati rice (20 ounces)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.