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Coconut Rice


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This Recipe Uses: PERSIAN SPICE BLEND, Ground Turmeric, Bay Leaf


This is a savory (not sweet) Coconut Rice that is flavored with our Persian Blend Spice. The golden color is from the added Ground Turmeric. It's perfect to serve with spicy meats, fried shrimp, or recipes made with curry. Coconut flakes and fresh Spring Onions make a delicious and appealing garnish. Enjoy the Persian spices in this excellent side dish.

Rice Ingredients:

1 1/2 cup Jasmine Rice (not instant or precooked)

14 ounce can Coconut Milk (not coconut cream)

1 cup Chicken Broth (or 1 cup water with 1 tsp Chicken "Better Than Bullion")

2 1/2 tsp Persian Spice Blend

1/2 tsp Ground Turmeric

2 Bay Leaves

1 1/2 tsp salt

1/4 cup Unsweetened Coconut Flakes

Topping Ingredients:

1/4 cup Toasted Unsweetened Coconut Flakes

1/4 cup Spring Onions (green part only), chopped

Directions:

Place all Rice Ingredients in a medium sized saucepan. Whisk together ingredients until fully combined. Do not stir mixture again. Cool on medium high heat until just boiling. Turn heat to low and cover the saucepan. Cook for 20 minutes in low. Remove the pan from the heat and leave it covered. Let it sit for 8 minutes before removing the lid. Test the rice for doneness. If not the desired doneness, add 1/2 cup of water, cover the pan and cook on low for an additional 5 minutes. Serve the rice warm garnished with the Topping Ingredients.






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