Rice 4 different ways #rice

1. Coconut Rice

ingredients:

2 cups jasmine or long grain white rice

1 can (14 ounce) coconut milk

1 cup water (or coconut water for more intense coconut flavor)

1/2 tsp sea salt

1 tsp sugar, optional

cilantro minced, garnish

toasted coconut flakes, garnish

Instruction:

Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional) to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.

Simmer until water is completely absorbed and rice is tender — about 20-25 minutes.

Turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.

Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.

2. Yellow Rice

Ingredients:

1 cup long-grain white rice

2 cups chicken or vegetable broth

1 tablespoon olive oil or butter

½ small onion, finely chopped

2 cloves garlic, minced

1 teaspoon turmeric or ½ teaspoon saffron threads soaked in warm water

½ teaspoon salt

½ teaspoon ground cumin, optional

¼ teaspoon black pepper

Instructions:

Sauté aromatics: Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.

Toast the rice: Stir in the rice and sauté for about 1 minute until lightly toasted.

Add spices & liquid: Stir in the turmeric, salt, cumin (if using), and black pepper. Pour in the broth (or water), and stir.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.

Fluff & serve: Remove from heat and fluff the rice with a fork. Serve as a side dish with grilled meats, curries, or vegetables.

3. Spanish Rice

Ingredients:

2 tbsp vegetable oil

1 cup long-grain white rice

½ small onion, finely chopped

2 cloves garlic, minced

1 ¾ cups chicken broth

1 cup tomato sauce

½ tsp ground cumin

½ tsp chili powder

Salt and pepper to taste

¼ cup chopped fresh cilantro (for garnish)

Instructions:

Heat oil in a large skillet or saucepan over medium heat.

Add the rice and sauté for 3-5 minutes, stirring frequently, until lightly golden.

Add chopped onion and cook until softened (about 2 minutes). Stir in garlic and cook for 30 seconds until fragrant.

Pour in chicken broth, tomato sauce. Stir in cumin, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 15-18 minutes (until the liquid is absorbed and rice is tender). Fluff with a fork and garnish with fresh cilantro before serving.

4. Cilantro Lime Rice

Ingredients:

2 tablespoons extra virgin olive oil

1 1/2 cups white rice

1 clove garlic, minced

2 1/4 cups water

1 teaspoon salt

Finely grated zest of one lime

3 tablespoons lime juice

1 cup lightly packed chopped cilantro

Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

Add the garlic and cook a minute more.

Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.

Fluff the rice with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Serve with chicken, steak, shrimp, Mexican or Asian food.