Coconut Rice. No salt because usually the main dish has enough. Coconut rice is a Thai style rice that uses a slightly different method than you would normally use to cook rice. Typically, you would bring the water to a boil first before adding the rice, but.
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. You can cook Coconut Rice using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Coconut Rice
- Prepare 1 of big bowl rice.
- It's of Cauliflower,carrot, french beans, green peas, cashews 2 tspoons.
- Prepare 5-6 of Green chillies.
- You need 1 of whole coconut.
- You need of Bay leaf, black pepper and cinnamon.
- Prepare to taste of Salt.
- It's leaves of Curry.
- It's of Cumin seeds.
- It's 2 bowls of Vegetable stock.
- It's of Oil tspoons.
Stir and reduce the heat to the lowest. Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Place the rice, coconut milk, water, and salt in a pan.
Coconut Rice step by step
- Grate coconut and squeeze first and second extract.
- Soak rice for ten minutes in water, cut all vegetable and boil, strain and keep stock aside.
- Now take a pan add two tspoons of oil or you can use ghee or butter also.put curry leaves, cumin seeds and saute add cashews fry till golden brown.add vegetables and mix well.
- Add rice and saute here add second extract to rice and mix well, add salt then add vegetable stock mix well add first extract of coconut milk gently mix well and cook on medium heat.serve with pickle or any curry. tastes really good.no extra masala required. Yummy 😋.
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Cover and reduce heat to low. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an. Coconut rice is a staple in Thai cuisine. Aromatic and flavorful, with a subtly sweet coconut flavor, this rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with nearly any Western-style entrée. But don't let "rules" restrict you.
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