Best Rum Coconut Risotto Recipes

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

RUM COCONUT RISOTTO

Steps:

• Saute risotto and melted butter.
• Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
• In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
• Cook over low heat until rice is tender and creamy.
• Stir into mixture vanilla, other 1/2 cup rum, and coconut.
• Refrigerate until cold.
• Serve in little dishes topped with whipped cream and candied pecans.

I'VE GOT THE RUM IN THE COCONUT SHRIMP

Steps:

• In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
• Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
• Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
• Slide shrimp from skewers, shrimp can be served hot or warm.

CHILI SHRIMP AND COCONUT RISOTTO

Steps:

• Heat the oil in large saute pan over medium heat.
• Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
• Remove the shrimp and set aside.
• Add the chili paste and coconut ilk to pan and bring to a boil.
• Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
• Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
• Serve garnished with basil leaves.

PINEAPPLE COCONUT RISOTTO

Steps:

• In small sauce pot, combine poineapple juice, coconut milk, and chicken broth. Bring to simmer, and keep warm.
• Melt butter in larger stock pot.
• Add onion and cook on medium heat until translucent.
• Add rice and stir until butter is absorbed (about 3 minutes).
• Stirring constantly, add about 1/2c of the liquid to the rice.
• Stir until most of the liquid is absorbed.
• Add another 1/2c addition of liquid, and stir until liquid is mostly absorbed.
• Continue adding liquid 1/2 cup at a time, until rice is tender.
• Not all arborio rice is the same. Liquid amounts may be more or less than the 3 cups. Risotto is done when the rice is soft and creamy, with a little bite in the center of each grain. This will take about 20 minutes to achieve.
• When rice is cooked, stir in parmesan cheese and pineapple.
• season with salt and pepper.

RISOTTO WITH COCONUT MILK AND SHRIMP

Steps:

• Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
• Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
• At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.