Thai Coconut Garlic Rice Recipe by Archana's Kitchen

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This deliciously rich and savory Coconut Rice Recipe is made with just 5 simple ingredients including jasmine rice, full-fat coconut milk, and fresh aromatics like ginger and garlic. Vegan, gluten-free, and ready in just 30 minutes, serve this delicious coconut rice with all your favorite Asian-inspired curries and stir-frys!

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Directions. 1 Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat. 2 Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes. 3 Do not lift the lid.

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At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste.

Thai Coconut Garlic Rice Recipe by Archana's Kitchen

Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight. Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to.

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Coconut Garlic Rice Ingredients. Serves 3. 1 tsp. of oil; 4 cloves of garlic, finely chopped; 1 cup of rice; 1 cup of water; 1 cup of coconut milk; 1 sprig of coriander leaves , finely chopped

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Stovetop Method: Place the pot, uncovered, over medium high heat. Once the liquid starts to boil, reduce the heat to low and cover the pot with a lid. Let the rice cook for 10-15 minutes. Remove the lid and let it cook for another couple of minutes to cook off any remaining liquid.

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Heat coconut milk - Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar. Bake 40 minutes - Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.

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Finely dice white onion and ginger root. Chop or press garlic. Heat oil in a medium pan over medium-high heat. Add the onion, ginger, and garlic, and cook for 2-3 minutes, until they just start to soften. Stir in the rice, coconut milk, chicken broth, salt, and shredded coconut, and bring the mixture to a boil.

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Instructions. Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it's simmering and not boiling or the rice can cook too quickly.

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Drain well and set aside for the moment. 2. Shake the can of coconut milk well. In a medium pot over medium-high heat, bring the coconut milk, 1/2 cup water, granulated sugar, and salt to a boil. 3. Add the rinsed rice to the pot and return the mixture to a boil. Once it begins to boil, cover the pot and reduce the heat to low.

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Bring the rice to a boil, then reduce to a simmer and cover, cooking until the rice absorbs the liquid (15-20 minutes). Remove the pan from heat. Remove the ginger and discard, then allow the rice to rest, undisturbed for 5-10 minutes. Remove the lid and fluff the rice with a fork. Add cilantro, taste and season additionally with salt if need.

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Place the rice, coconut milk, water, butter, garlic, salt, and sugar, in a nonstick saucepan, stir, and bring to a boil. Once it comes up to a boil, reduce the heat to low, cover, and cook for 20 minutes. Once the 20 minutes are up, uncover the rice, fluff it with a fork, and allow it to cook for 5 minutes uncovered.

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Place the rice in a pan with coconut milk and broth over high heat and bring the liquid to a boil. Reduce the heat to the lowest possible setting and cover the pot tightly with the lid—Cook for 15 minutes. Leave to cool. Fry the rice together with the vegetables and protein in a bit of coconut oil. Serve hot.

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Tip into a bowl, squeeze over the lemon juice, add the toasted coconut and a big pinch of sea salt and black pepper and mix well, then cover and refrigerate overnight. TO SERVE Gently heat the milk, adding the saffron to infuse. Rub the butter across the base of a cold 26cm non-stick frying pan, then sprinkle in the cardamom pods.

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Instructions. To a pot over medium heat, add the coconut oil, butter, and garlic. Sauce for one minute. Add the coconut milk, water, salt, and sugar. Mix well and bring to a boil. Once it is bubbling, add the rinsed Jasmine rice. Bring to a boil again and then drop the heat to low, cover, and simmer for 15 minutes.

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In a medium saucepan, combine coconut milk, water, and salt. Over medium heat, bring to a low boil. Then, add the rinsed rice and give it a quick stir. Bring to a boil again and then reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and rice is tender.