Many countries have the custom of using rice as a traditional meal. The use of rice as food dates back more than 3000 years. And wherever you go, you will never miss a rice dish.
In tropical areas there are dishes that, because of the combination of rice and typical ingredients of the region, form a delicious food that you will love: coconut rice.
Coconut rice is a very popular side dish of many tropical regions, and it is distinguished by its sweet coconut flavor.
Today, you will know more about this delicious meal. Also, you will learn how to make exquisite coconut rice thanks to the recipe we brought for you.
Sit back, relax, and enjoy this wonderful and culinary trip to the beach!
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Read more recipes like this one on its website and find an alternative way to make a delicious coconut rice like our recipe. Visit the next link and discover a wealth of information: https://mahatmarice.com/recipes/easy-coconut-rice/
Table of Contents
A meal originating from tropical areas
Coconut rice is part of the menu in many countries which are in tropical areas. It is white rice boiled in coconut milk.
It is very common to find this dish in many tropical countries because both rice and coconut are usually grown in these areas.
Benefits of coconut rice to your health
Rice is a cereal that provides you with magnesium, vitamin E, selenium, flavonoids, among other valuable nutrients.
On the other hand, coconut oil provides vitamin E, minerals such as iron, selenium, sodium, calcium, magnesium and phosphorus, in addition to its fat content.
Among the benefits of coconut rice are:
- Ideal for those who suffer intolerance to lactose, soy, and gluten, as it does not contain any of these three substances.
- High energy value thanks to its abundant carbohydrate content.
- It is easy to digest, so it is recommended for certain digestive ailments. For example, coconut milk is indicated for cases of gastroenteritis, gastritis, heartburn, irritable bowel disease or Crohn’s disease.
Colombian coconut rice recipe
Ingredients
- 2 cups of washed and strained rice.
- 2 cans or 27 fl oz of coconut milk.
- 4 1/2 tbsp. of brown sugar (preferably) or white sugar.
- 1 tsp. of salt.
- 1/2 cup of raisins.
- 1/2 cup of shredded and dehydrated coconut.
- 1 tablespoon of butter.
Preparation
- In a measuring cup put the contents of 1 can of coconut milk. Add the necessary water to complete 4 cups. Put the mixture in the blender and set aside for later.
- Put in a pot or cauldron 1 can of coconut milk on medium high heat.
- When it starts to boil, lower the temperature to medium or medium low. The pot should be uncovered. With a wooden spoon or spatula, stir from time to time.
- After 20-25 minutes, you will notice that there are some white parts and other parts of the coconut oil that have been separating.
- Stir constantly. After about 6 minutes, you will see that the oil has reduced, and the white parts are taking the form of small balls.
- Lower the heat a little, it will take a brown color. The darker, the better, but do not let it burn. Scrape with a wooden spatula the bottom and the walls of the pan.
- At this point, if there is still too much oil, remove it and leave only a little, otherwise it will be very greasy.
- Add the tablespoon of butter, it will make the rice looser. Add the sugar and continue stirring.
- Add the mixture of water and coconut milk from the blender, stir very well and let it boil. Add the rice and salt, mix so that nothing sticks to the bottom.
- Add the raisins. Check taste and add more salt or sugar if necessary. It should be somewhere between sweet and salty.
- Lower the heat a little and leave until the liquid dries. Then, turn the heat to low and place the lid on the pot.
- Let it cook for 18-22 minutes. At minute 10, uncover and mix the rice a little with a spoon or fork.
- Cover and leave for the remaining time or until cooked.
- Serve accompanied by patacones, salad, fish, or any kind of meat of your choice.
