Coconut rice recipe: easy and delicious
By: Eve Stair
This is an option of a vegan recipe: coconut rice, smooth and aromatic, is prepared just like the traditional recipe.
Coconut milk provides a high amount of energy, 230 calories. It is rich in saturated fatty acids, but in this case the fatty acids in the coconut do not have a negative effect. Coconut oil is not a harmful food for the organism.
Milk has some of the fats that coconut oil has. Coconut milk is rich in lauric acid, a medium-chain fatty acid that is easily absorbed and used by the body to produce energy. The fatty acids in coconut are not linked to increased cholesterol, in fact it is quite the opposite. In populations that eat a lot of coconut oil and coconut derivatives and do not eat a lot of processed products or industrial baked goods, cholesterol levels are optimal.
As it is a vegetable milk, it does not have the disadvantages of cow’s, sheep’s or goat’s milk. Coconut milk is recommended if you want to lose weight and build muscle. Studies indicate that the medium-chain triglycerides or MCT acids, which coconut milk contains, improve physical performance and also contribute to weight loss by causing a feeling of satiety.
Coconut rice is rice that has been prepared with coconut milk instead of water, which gives the rice a rich coconut flavor. It can be eaten on its own as a treat, or served alongside curries and other dishes. This version of rice is especially popular with Thai cuisine, although it also goes well with Indian and other Southeast Asian cuisines. Caribbean food can also be greatly enhanced by the addition of coconut rice.
Many cooks like to use jasmine rice for coconut rice, because this light and aromatic rice takes on the coconut flavor very well. You can use the jasmine rice of Mahatma® Rice, which you can buy by clicking on this link: mahatmarice.com/recipes/easy-coconut-rice/ .
It is recommended to rinse the rice first to reduce the starch, which will ensure that the coconut rice is light and fluffy, and that the coconut flavor comes through clearly. Rinsing can be achieved by running water over the rice in a sieve or by soaking the rice in multiple changes of water.
While draining the rice after soaking, a mixture of coconut milk and water can be boiled in a pot. While pure coconut milk can be used, many cooks prefer a mixture, which will reduce the risk of scalding. For an extra rich version of coconut rice, coconut cream can be used instead of coconut milk. The ratio of liquids to rice should be two to one, with slightly less liquid for a stickier coconut rice. Some cooks also add salt or sugar to their coconut rice, depending on how it will be used.
The rice is then added to the boiling mixture, stirred and covered after lowering the temperature so that it can simmer for 15-20 minutes before uncovering, fluffing and covering again for five minutes to allow the rice to rest. At this point, the coconut rice can be served. Some cooks add toasted coconut to their coconut rice at the table for extra flavor and crunch.
For 2 servings (garnish)
- 1 cup of Mahatma® Rice.
- 1 cup of coconut milk.
- 2 teaspoons of grated coconut.
- 1/2 onion.
- 1 piece of butter.
- Sauté the diced onion in the butter. Add the rice and grated coconut. Sauté for about 2 minutes while stirring.
- Add the coconut milk and stir until it is softened. Also add the water and salt.
- Cook covered until the rice is ready. If by chance all the liquid evaporates before then, water can be added.
- 5 oz of Mahatma® Rice.
- 17 fl oz (500 ml) of whole milk.
- 7 fl oz (200 ml) of coconut milk.
- 4 oz of sugar.
- 1 oz of grated coconut.
- Heat a saucepan with water, about a liter and a half, and bring to a boil. Add the rice and cook over medium heat for ten minutes, then drain and return to the pan.
- Meanwhile, mix the milk with the coconut milk, and add it to the semi-cooked rice along with half the sugar. Turn up the heat until it comes to a boil, stirring constantly. When it boils, turn down the heat and leave it to cook gently for 30 minutes, stirring from time to time so that it does not stick.
- Once the time has elapsed, add the remaining sugar and cook for another five minutes. Afterward, place it in a bowl or in individual cups and put it in the fridge for a while to cool it well.
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