Latest recipes

Coconut rice

Coconut rice

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Coconut Rice Recipe from of 26-09-2019

The coconut rice it is one of the fantastic dishes that I tasted in Madagascar and that I could not wait to offer you. It is a delicate dish, which does not serve as a first course in the strict sense, as it is usually served as an accompaniment to spicy second courses. Those who have followed me for a long time and have known me know well that I love coconut and that I am bewitched by every new recipe that contains it. In short, I could not try to replicate this wonderful Malagasy recipe, delicately spiced and cuddly at the right point, as I like it;)


How to make coconut rice

Wash the rice with cold water and drain it: do it a couple of times.

Then put it in a pot with water, coconut milk, salt and nutmeg, then start cooking over high heat.
Separately, blanch the carrot after peeling it.

Bring to a boil, then stir, lower the heat to low, cover with a lid and cook for 15 minutes.
Then remove the pot from the heat and let it rest for 10 minutes, always with the lid on and without turning.

Separate the grains with a fork, decorate with the diced carrot and serve your wonderful coconut rice.

Chicken curry with coconut milk and basmati rice

The chicken with curry It is a dish that is not at all local but it is so good that it is now well known all over the world. The chicken with curry with basmati rice is a second dish with aromas that take us back, as in a sensory journey, to India. But don't be impressed by its origins: chicken curry is very easy to prepare. Look at the video recipe and you will realize it!

What we propose is not the original recipe, it is in fact enriched by the presence of apples which, we assure you, are a real pleasure with chicken and coconut milk! A perfect match! Try this variant and you will feel that goodness & agrave!

If you love this spice then, we invite you to also try the recipe for crispy shrimp curry: phenomenal!

Coconut Rice - Recipes

Crispy saffron rice with sprouts and coconut dressing

Preparation 25 minutes
Cooking 20 minutes
Ingredients for 2 people

thai rice: 160 g
green beans: 160 g
bean sprouts: 60 g
radish sprouts: 50 g
extra virgin olive oil: 6 tbsp
chopped parsley: 3 sprigs
chopped fresh cilantro: 3 sprigs
small zucchini: 2
radishes: 2
fresh ginger: 2 slices
natural peanuts: 2 tbsp
spring onion: 1
lime: 1
saffron: 1 sachet
fresh chilli: 1
sesame oil: 1 tablespoon
garlic: 1 clove
to taste: salt and pepper

thick soy yogurt: 4 tbsp
coconut cream: 3 tbsp
to taste: salt and pepper

Rinse the rice until the water is transparent and let it soak for at least half an hour, then drain it.
Place in a saucepan a volume of water equal to that of the rice, bring to a boil, add the saffron, the rice, lower the heat and cook covered until it is completely absorbed. Remove from heat, let it rest covered for 5 minutes and shell with a fork.

Wash and clean all the vegetables. Boil the green beans until cooked but still crunchy, drain and cool them in ice water. In a pan, heat two tablespoons of extra virgin olive oil and one of sesame with the ginger, two slices of chilli pepper and the crushed garlic. Add the courgettes and the sliced ​​spring onion, season with salt and sauté for two minutes, add the chopped green beans and the bean sprouts and sauté another minute. In another pan, heat three tablespoons of extra virgin olive oil, add the rice and sauté until golden and slightly crunchy.

Mix the yogurt with the coconut cream, salt and pepper lightly. In a bowl, pour the rice, vegetables, radish sprouts, sliced ​​radishes, add the fresh herbs, chopped chilli pepper and a tablespoon of lime juice to taste. Pour two tablespoons of coconut yogurt over each portion and serve immediately.

With this recipe I wish everyone a wonderful week. A kiss and see you next post

Coconut Rice - Recipes

Sauteed rice with coconut and lime vegetables
for 2/3 people


Never tried coconut milk in rice but I have to fix it!

Hi Simona, how good this dish! I have never used coconut milk for savory preparations and this recipe of yours is just to try. I also like the flavors and aromas of Middle Eastern cuisine, but I have little courage to experiment. Thanks for the recipe and see you soon!

This rice inspires me a lot!

On the last trip, in April of this year, I ate rice with coconut milk for breakfast!
I must admit that I am particularly hungry in the morning (at home I often eat omelettes and bread with bacon), so a solution, certainly more dietary but at the same time nutritious, I found in the Maldives with this excellent rice!
The version with lime and vegetables is very good, certainly more suitable for a good lunch with exotic flavors!

Cooking recipes

Ingredients: arborio rice 100 g, partially skimmed milk 6 dl, dehydrated coconut 40 g, 2 tablespoons of acacia honey, a pinch of cinnamon, a pinch of ground cloves, a pinch of salt.

Preparation: Pour the milk with the dehydrated coconut into a saucepan, bring to the boiling point, turn off the heat and let it rest for 10 minutes. Strain to remove the coconut and pour the milk back into a saucepan. Bring the milk to the boil again, add a pinch of salt and add the rice. Stir, lower the heat to low and cook for about 20 minutes until the milk has been completely absorbed. MOISTEN a mold with a central hole of 7 dl capacity with cold water. Pour in the rice cream, mash it well with the help of the back of a spoon, level the surface and let it cool, covered, in the refrigerator for a couple of hours. SQUEEZE the dessert onto a serving dish. Mix the cinnamon and ground cloves and sprinkle the crown generously. Serve garnished as desired with thin slices of fresh coconut.

& # 187 Rice Sartù - Rice Sartù recipe - Misya's recipe
28 May 2010. The rice sartù is a typical dish of Neapolitan cuisine, a timbale of rice stuffed mainly with meatballs, peas, mushrooms,. details

la pazza paticcera: Wreath of cold rice with chicken fantasy e.
17 Jun 2010. Boil the rice quite al dente and let it cool under cold water. . the best blogs! (cooking recipes) . Chocolate hot pot by Nigella & middot Coconut, ricotta and pistachio balls & Panir middot or .. I did. details

Decorations: mini buns wreath | Throw away the pasta
15 Dec 2009. Published by Paoletta in Cooking Tips, Recipes for Children. . Summer recipes: coconut and black cherry milkshake. 29 July 2010. Classic rice salad (rice, pickles, tuna, wurstel or ham,. Details

In the kitchen with. Masterchef: CROWN OF RICE WITH CHICKEN
25 Mar 2010. I look forward to seeing you on facebook for the recipes of the best cooking blogs. Shrimp and Asparagus Salad with Coconut Sauce - The idea is from the chef. details

Heading Five on the table - Kitchen
A practical and inviting solution at the base of five summer recipes. Coconut jellies with wild strawberries. Couscous in a crown of vegetables & middot Peel and wash the peppers,. Risotto with swordfish, clams and chard. details

Recipe Name (Click to view), Course. Cup With Coconut, Dessert, Coconut Juice. Chocolate Crown, Dessert, Sweet Cocoa. Fruit Wreath, Dessert, Bacaco. Almond Cream (2), Dessert, Soy Milk. details

Italian home cooking gluten-free recipes photographed for celiacs
Artusi recipes - science in the kitchen and the art of eating well & middot the salads & middot the chef's recipes. monkfish crown with curry shrimp. soft coconut biscuits: squid ink risotto with creamed stockfish. details

Silikomart: recipes from the chef
Kitchen corner :: Chef's recipes, - & gt Welcome: Anonymous User. For the chocolate puffed rice crisp: 1 handful of rice. CROWN OF CHEESE Ingredients: 100gr sweet gorgonzola, 50gr sweet provolone 100gr. Ingredients: 125 gr of yogurt (in this case with coconut) 125 ml of seed oil. details

fusion cooking recipes with fish photographed step by step
In this table we find the recipes of fusion cuisine and from the world with fish as. crown of monkfish and shrimp curry & monkfish curry middot. with chilli instead of coconut oil makes it a fusion recipe. . Alzhaimer's disease, curry has been associated with rice for millennia in Indian cuisine. . details

Coconut milk shrimp with rice

For the prawns:
600 g of shelled shrimp tails
1 small onion
1 clove of fresh garlic
2 dl of coconut milk
1 piece of vanilla
1 sprig of cilantro
delicate extra virgin olive oil
For the rice:
250 g of Basmati rice
1 jar of plain yogurt
100 g of shelled new broad beans
1/2 sachet of saffron
30 g of butter

RINSE the rice in warm water in a bowl and change the water until it becomes clear.
Bring salted water to a boil in a non-stick saucepan. Add the drained rice and cook it over medium heat
for 6-8 minutes, leaving it a little crunchy. Drain it and rinse it.
HEAT the butter in the saucepan, spread the rice on the bottom and then salt to give it the cone shape. Wrap the lid
saucepan with a tea towel, cover and cook for 30 minutes.
DISSOLVE the saffron in a little hot water and mix it with the yogurt. Blanch the beans for 5 minutes and peel them. Discover the
casserole, add the beans and yogurt, cover and cook for 30 minutes.
DRY the chopped garlic and onion in a pan with oil and salt. Add the coconut milk, vanilla and cook over a flame
sweet, stirring until the milk has thickened.
Add the prawns and cook them for a few minutes. Remove from the heat, remove the vanilla and add the cilantro. Discover the
rice casserole, flip the rice on the plate with a sharp blow and distribute it on the plates with the prawns.

Thursday 22nd April 2010

Spiced coconut rice

2 cups long grain rice
1/2 tsp turmeric powder
1/2 tsp powdered cardamom
1 tsp cumin
2 spring onions
3 tablespoon shelled and chopped peanuts
1 tablespoon dried coconut
1 cup lt. coconut milk
1 tablespoon peanut oil
curry | 1/2 tsp

Heat the oil on the bottom of a pan and sauté the peanuts, when they are slightly golden add the dried coconut. After a few moments, add the coconut milk and about 2 cups of water, the curry and the spring onions, after having cleaned, washed and cut into slices, and bring everything to a boil.
Once it has boiled, lower the heat and let it simmer for about 2 minutes. Then add all the other spices, mix and let the liquid come to a boil again. Now pour the rice into the pot and cook it.
Cook the rice without a lid, stirring occasionally until the liquid reaches the level of the rice, then lower the heat and cover the pot with a lid and let the rice cook for another 10 minutes. Check the cooking level of the rice and if necessary continue it by adding a little more water. When cooked, you can serve the rice still hot.

The coconut rice

If you have cooked the soup of the two cabbages, this rice will be ideal for removing all odors from the kitchen.
Excellent rice to accompany dishes with strong or spicy flavors, it is very easy to make, but there is a trick -))
Often rice cooked in milk becomes a pimp because it releases the starch during cooking and while in the water the starch can be drained away, with milk it acts as a thickener this is fine if you want to make a dessert, not if the goal and another.
It is all about washing the rice for a long time until the water becomes transparent and leaving it to soak for at least an hour.
Choose a long-grain rice, a basmati or a jasmine are perfect because they are cooked around 15/20 minutes, do not overcook and will add their natural scent to that of coconut milk.

200 ml of cooking coconut milk
1 cup of basmati rice
1/2 teaspoon of salt
3 keffir lime leaves
1 tablespoon of sesame oil
1/2 teaspoon of coriander seeds

As already mentioned, rinse the rice well and soak it in cold water for an hour.
In a heavy-bottomed pot, heat the oil and coriander seeds until they pop. Add the rice, salt and mix well so that all the seasoning is absorbed. At this point, pour the coconut milk and add the keffir leaves. Cook covered for 15/20 minutes checking that the rice does not stick and adding a few tablespoons of water or milk if necessary. Season with salt and serve lukewarm.


Yuhm. great to take to the office :)
Today, however, I have the spiced lentils of fiordizucca!

Consy is right, an alternative to my classic boiled basmati

hi! hi! it amuses me so much to hear what "people" bring to the office for lunch !! yesterday I had: 6 large green olives + two slices of bran bread made by me + a slice of medium seasoned Asiago cheese. but today it goes soooo much better: lasagna fettona prepared last night with radicchio di treviso + vegetable béchamel +. the usual asiagomezzasagionatosaporitino.
good lunch in the office to all! DDD

But this coconut milk, is it found in the supermarket or herbalist's shop? How wonderful, in its simplicity it is really attractive.

you're right Marta, it's funny :)

This laughter reminds me of my childhood. it is my dad's main dish (the only thing that actually sees him as the protagonist in the kitchen.) even if obviously his is not the 'ethical' version. use carnaroli rice and whole milk! but I always eat it willingly, even if it is less tasty and poetic than yours!

you are right. crumbling into other people's packages is quite fun -D

diamond-like. I find it in the supermarket or in ethnic shops

franci. it's another thing. rice and milk is also part of my childhood but this is really different and that's why I was talking about my friend. in the Padano rice and milk the rice is not soaked because it has to become a thick and creamy thing. this is not the case with this rice in which the grains remain very garnet. try it! -)
for me it's not a question of ethics (I'm not vegan) since I don't really eat dairy products but fish yes -)))

you are right too I peek in the packets of others -DD

diamond-like. you should find it in supermarkets or ethnic food stores

franci. it's another thing. rice and milk from the Po is also part of my childhood, but starch is king there and rice should not be rinsed precisely because it must be a creamy and dense dish. -)) here the grains are well shelled, try it.
however mine is by no means an ethical question: I don't eat dairy products but fish do.

hey cook capet! I omitted, out of forgetfulness, from the description of my lunch bag yesterday and today the BRAN BISCUITS that I made at your suggestion !! I made them like this: bran + 00 flour + manitoba + honey + grated lemon peel + raisins + seed oil, then they remained a little raw in the center because the homunculus passed in front of the oven and screamed at the scorching ( sooner or later I sing the legs, otherwise.). but they are really tasty and I will make them again soon (my little girl likes them too!). THANK YOU! you are a source of infinite inspiration. kiss Kiss

Petula, think that it was your "fault" that I asked a friend to buy me Muji's bentobox in Milan :)

Excellent advice is that of washing rice, I will take that into account!
Bye and have a good day!

Today I thought about you. I found a book written especially for you, which you surely already own, and which is called Lunch Box, 100 Recipes For Lunch Break. I wish I could have bought it for you. If you don't have it, tell me: it won't be a surprise, but a gift. :-)

Hello! I always read your blog and I would like to ask you a question even if it has nothing to do with this post!
I cannot use barley and wheat flour (nor kamut in theory, at least so I have read) and I would like to know if it is possible to make sourdough with a substitute flour. I generally use wholegrain oats to make anything, mixed with a little potato starch, or sometimes rice starch, but it's a little crumbly !! . in what proportions it is better to mix the flours. Thank you so much and sorry if I'm shamelessly abusing your experience !!

consy. and here's another lunchbox-addict -DDD

diamond-like. I didn't know him, thanks for the tip. you are my sweetheart! I'll go to the bookstore to check -)

Coconut Rice - Recipes

Here I am back to my routine: after our trip to the Seychelles and the week with my parents, I resumed our life here in Toulon with an extra energy and with the even stronger desire to end these long months of distance. This week with Elia in a heavenly place did us good, it allowed us to breathe a little family air and to relax enjoying the sun, heat and sea, even if leaving it was very difficult. Now it is very close to his return, I have a thousand things to do that keep me busy, but if I stop and think about it, it seems like an infinite time.
For now, let's focus on diacadadia (day after day) and in particular on the recipe that I propose today, the photos are really sorry, but it turned out so good that I just can't help but post it to you: cod curry in coconut milk with spiced basmati rice.

The funny thing is that I prepared this dish just before leaving, without knowing that for a week I would have done nothing but eat rice and curry (both meat and fish), this being one of the dishes of the local Seychellois cuisine !!
Also thanks to this dish and the internet research on how to cook cabillaud, I discovered nothing less than cabillaud is cod !! Finally!!

Cod (or other similar fish) 500g
Lemon (juice) 1
2 cloves garlic
Coconut milk 200ml
Oil to taste
Curry and turmeric (if you also like chilli and ginger) to taste
Basmati rice 250g
Boiling salted water to taste
Spices to taste (I used star anise, fennel, cloves, bay leaves and cardamom seeds)

Cut the fish into large chunks and marinate it for half an hour with the lemon juice and turmeric.

Then boil the water for the basmati with the spices and heat the oil in a large pan (enough to cover the surface of the pan). When the oil is hot, add the garlic cloves, a few tablespoons of curry and turmeric, if you like also the chilli and ginger (I didn't put them because my little dwarves ate too).

Let it fry for a few minutes and then add the coconut milk.

After mixing, add the fish and in the water, if it is boiling, add the basmati rice.

Let the fish cook without turning it too many times, otherwise you risk breaking it. The cooking will not be very long, but it depends on both the type of fish and the size of the chunks.

Drain the basmati at the end of cooking and prepare the dish with a little rice and a little fish, there are those who love to mix everything together, those who eat a little of one and a little of the other. I am of the second school of thought, you?

Serve the dish

It is important to remember never to add sauces with a too strong aroma, in fact, the latter would completely cover the characteristic taste of coconut. Alternatively, if you have decided to keep the recipe simple as they prepare it in Eastern countries and vary it very little, you can also add a cream by simply blending rice and coconut, together with a vanilla bean and brown sugar. At this point you just have to taste the coconut rice and see that it is actually an ideal side dish to accompany your meat, fish and poultry dishes with taste and refinement.