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Green Rice with Tomatoes and Coconut

Serves: Makes 4 servings

Ingredients:

  • 1½ cups water
  • 1 cup jasmine rice
  • 1 teaspoon coarse salt
  • ⅓ cup unsweetened shredded dried coconut
  • 1 cup packed coarsely chopped fresh cilantro, plus 1 tablespoon chopped, for garnish
  • ½ cup coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon peeled, minced fresh ginger
  • 1 clove garlic, chopped
  • 1 large, ripe tomato, cut into ½-inch chunks


Procedures:

"Here, distinctively flavored cilantro turns fragrant jasmine rice a beautiful bright green. Serve this rice with stir-fried shrimp or grilled seafood, or spoon it onto individual plates, top with a grilled soy-glazed salmon fillet, and garnish with lime wedges.
  1. Place the insert in a rice cooker and add the water, rice, and salt. Stir to distribute the rice evenly. Cover, plug in the rice cooker, and press the lever to begin cooking. The lever will disengage after about 15 minutes, when the water is absorbed and the rice is tender.


  2. Alternatively, cook the rice in a saucepan: Bring the water to a gentle boil in a wide, shallow saucepan or a sauté pan. Stir in the rice and salt, cover, decrease the heat to low, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.


  3. Meanwhile, spread the coconut in a medium skillet, place over medium-low heat, and heat, stirring constantly with a wooden spoon, for about 5 minutes, or until golden. Remove from the heat and set aside.


  4. Place 1 cup of the cilantro and the coconut milk, lime juice, ginger, and garlic in a blender and puree until smooth. Alternatively, combine the ingredients in a deep bowl and puree with an immersion blender.


  5. When the rice is cooked, remove the insert from the rice cooker, or leave the rice in the saucepan. Pour the cilantro puree over the rice and use a chopstick or the round handle of a wooden spoon to mix. Transfer the rice to a shallow serving bowl and garnish with the tomatoes. Sprinkle with the toasted coconut and the remaining 1 tablespoon of cilantro and serve at once.

by Sur La Table & Andrews McMeel Publishing

 
 
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