Best Spicy Coconut Rice Pilaf Recipes

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SPICED COCONUT RICE



Spiced Coconut Rice image

A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.

Provided by Kari

Time 30m

Yield 8

Number Of Ingredients 11

1 tablespoon coconut oil
1 small onion, minced
2 cloves garlic, minced
1 ½ cups uncooked white rice
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cayenne pepper
12 ounces coconut milk
1 ½ cups chicken broth
¼ cup toasted flaked coconut

Steps:

  • Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
  • Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g

SPICY COCONUT RICE



Spicy Coconut Rice image

Provided by Felix (Simply Trini Cooking)

Categories     Rice Dishes

Number Of Ingredients 8

1 cup rice
2 cups coconut milk
2 cloves garlic (grated)
2 bay leaves
3 chadon beni leaves (finely chopped)
1 tsp. hot pepper sauce
1/2 cup roasted coconut (grated)
Salt to taste

Steps:

  • Make the coconut milk using about 3/4 of the coconut and leave a piece to roast. Roast the coconut over a low flame. The sides will begin to char a bit.Turn the coconut over with tongs. Remove most of the char and grate. Set aside. Note: This recipe is best when fresh coconut meat is used. Don't worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.
  • Boil the rice in the coconut milk over a low flame. Stir occasionally. Add bay leaves. Leave to cook until all the liquid is absorb and the rice is cooked. Note: You may have to add a little water to prevent sticking, but not too much.
  • Remove the rice to a deep dish. Add the rest of the ingredients and mix well. Serve cool.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

SPICED BASMATI RICE PILAF



Spiced Basmati Rice Pilaf image

To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups basmati rice
2 tablespoons unsalted butter
1 large white onion, peeled and finely diced
Kosher salt
3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded
1/2 teaspoon ground cayenne pepper
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
2 bay leaves

Steps:

  • Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
  • Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

COCONUT-RAISIN RICE PILAF



Coconut-Raisin Rice Pilaf image

Created for RSC 8. This is a great dish to accompany all your favourite curry recipes. If you're feeling lazy, you can use canned coconut milk, but I do encourage you to make your own, like Recipe #190959 - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. This pilaf recipe was developed to accompany Recipe #161394. Please note that the recipe is not as caloric as the index indicates. It counts the coconut (used to make the coconut milk) twice - once in the actual pilaf recipe, and where I separately state how to make the milk. ;-)

Provided by evelynathens

Categories     Long Grain Rice

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, minced
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1 1/2 cups long-grain rice
2 cups coconut milk (method to make your own follows)
1 1/2 cups chicken stock
1/2 cup desiccated coconut (dry)
1/2 cup raisins or 1/2 cup currants
salt
8 ounces desiccated coconut (dry)
3 1/2 cups water

Steps:

  • Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
  • Heat oil over medium heat in a medium saucepan. Add onion, garlic, ginger and red pepper paste, mashing paste into the rest of the ingredients. Cook onion mixture until softened, but not browned, about 2-3 minutes.
  • Stir in the rice and cook in the oil, stirring, for 2 minutes. Remove saucepan from heat and add coconut milk and stock (careful - the pan will be hot!), along with the coconut and combine well. Taste liquid and add salt if you feel the stock didn't provide enough.
  • Return to element and bring to a rapid boil. Boil uncovered over high heat until the level of the liquid is just above the rice, about 5 minutes. Cover immediately, reduce the heat to the lowest setting, and simmer for 10 more minutes.
  • Carefully stir in the currants, cover pot, and continue cooking over low heat another 5 minutes without lifting the lid (total cooking time = 20 minutes).
  • Let the pilaf 'rest' for 10 minutes off the heat. Fluff the pilaf with a fork and serve with your favourite curry.

Nutrition Facts : Calories 1278.5, Fat 54.8, SaturatedFat 42.5, Cholesterol 2.7, Sodium 387.4, Carbohydrate 189.8, Fiber 9.1, Sugar 114.4, Protein 12

SPICED RICE PILAF



Spiced Rice Pilaf image

Provided by Chitra Joshi

Categories     Rice     Side     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Summer     Cinnamon     Clove     Bon Appétit     Texas     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons vegetable oil
1 cinnamon stick, broken into 3 pieces
4 whole cloves
1/2 cup chopped onion
1 cup long-grain white rice
2 cups water

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

COCONUT BASMATI RICE PILAF



Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories     Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

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.

TASTY SPICY RICE PILAF



Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

LEMONGRASS INFUSED COCONUT JASMINE RICE PILAF



Lemongrass Infused Coconut Jasmine Rice Pilaf image

Every time I serve this rice I hear someone at the table say "this is the best rice I have ever had." I hope you get the same reviews!

Provided by Momma Jenny

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup uncooked angel hair pasta, broken (about 1 inch long)
1 tablespoon butter
1 cup jasmine rice
1 teaspoon salt
1 cup reduced-fat unsweetened coconut milk
1 cup water
1 stalk lemongrass, white part only (cut in 2 inch pieces)

Steps:

  • Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
  • Melt butter in a saucepan over medium heat.
  • Stir in the rice and toasted angelhair and salt.
  • Add the coconut milk, water and lemongrass.
  • Increase the heat to high and bring to a boil.
  • Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
  • Remove from heat and discard lemongrass before serving.

Nutrition Facts : Calories 196.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 606.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.2

SPICY LENTIL RICE PILAF



Spicy Lentil Rice Pilaf image

Make and share this Spicy Lentil Rice Pilaf recipe from Food.com.

Provided by Barb 3663

Categories     < 30 Mins

Time 25m

Yield 12 one cup servings, 12 serving(s)

Number Of Ingredients 21

1 tablespoon sesame oil
2 cups diced onions
4 garlic cloves
1 1/2 cups brown rice
1 1/2 cups lentils
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon curry powder
1 teaspoon pepper
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
6 vegetable bouillon cubes
3 bay leaves
1 tablespoon orange zest
1/2 cup pistachios
1/2 cup golden raisin
3 cups frozen peas, thawed

Steps:

  • pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
  • Add rice and stir to coat. Continue stirring until rice smells nutty.
  • Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
  • Thaw the peas in a microwave. Stir in peas, and fluff with a fork. Sprinkle with raisins and pistachios.

Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Sodium 45.2, Carbohydrate 38, Fiber 6.3, Sugar 7.5, Protein 7.7

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