Coconut Rice Cook Off
I love coconut rice. I thought I had created my favorite recipe for spicy coconut rice, which I shared in the April 4 post for Miso Dressed Romaine and Carrot Salad. A number of friends told me my coconut rice needed its own post. I decided to include two recipes for the price of one, my original spicy coconut rice and a new recipe I’ve been experimenting with that uses coconut milk, kaffir lime, and ginger.
First I am including my newest recipe, which creates an interesting side by incorporating kaffir lime leaf and ginger into the rice. The second recipe for spicy coconut rice is still a trusted favorite.
Have your own coconut rice cook off with these two tasty but, different recipes.
MY NEW FAVORITE COCONUT RICE WITH COCONUT MILK, KAFFIR LIME, & GINGER
This coconut rice gets its sweetness from the coconut milk but still maintains a savory flavor from the shallots, lime leaf, and ginger. The kaffir lime creates an aromatic and colorful side dish. To make the rice, get:
2 tablespoons of unsalted butter
1/4 cup of finely chopped shallots
1 2/3 cups basmati rice
1/2 teaspoon salt
3/4 cup coconut milk
1 1/2 cup of water
6 kaffir lime leaves (available at mid-town New Sagaya)
6 thin slices of fresh ginger
I/2 teaspoon of finely chopped serrano chili or 1/4 teaspoon of thai chili
First, rinse the rice for about a minute with cold water in a colander and let the water completely drain. While the rice is draining, melt the butter in a medium saucepan and add the shallots. Saute the shallots for 2 minutes and add the rice. Heat the rice and shallots, stirring a bit for 3 minutes to dry the rice. Add the salt, coconut milk, water, kaffir lime, and ginger. Stir and bring to a boil. Reduce the heat to a minimum, cover the pan, and leave to simmer for 12 minutes. Remove the rice from the heat and leave covered for 10 minutes. Fluff with a fork before serving.
The rice on the right is the coconut rice with coconut milk, kaffir lime, and ginger.
The photo on the right is the spicy coconut rice with shredded coconut .
Make them both and decide which is your favorite.
MY ORIGINAL FAVORITE SPICY COCONUT RICE with SHREDDED COCONUT
I love this recipe. The texture added by the shredded coconut is hearty. The flavor the coconut adds is nutty and a bit sweet. The onions, serrano, and chicken broth add a savory and mildly spicy edge that makes this simple rice a full value side with fish, pork, or vegetable dishes.
To make this delicious rice gather these ingredients. Note that I typically make at least three cups of this rice because it lasts in the fridge and is great with everything. But that is me, so don’t go overboard. This should be plenty for four normal people.
1 tablespoon butter
1 small onion, chopped
1 tablespoon chopped serrano pepper (2 tablespoons if you like it hot)
1 cup jasmine rice (or other long-grain rice)
2 cups chicken or vegetable broth
1 teaspoon salt
3⁄4 cup toasted unsweetened dried shredded coconut
Heat the butter over medium heat in a medium saucepan. Add onion and pepper; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Then, stir in rice and cook for 1 minute. Add the stock and salt and bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15-20 minutes. Remove pan from heat. Add the coconut and flake it through the rice. Fluff with a fork and serve.
Now I’m giving away all my secrets.