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Coconut Rice
SUBMITTED BY:
DOCTOR KITTEN
PHOTO BY:
SunnyByrd
"This delicious, simple coconut rice adds an exotic touch to any meal! Especially great with fish such as salmon."
RECIPE RATING:
Read Reviews
(49)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups long grain rice, rinsed and drained
1/4 cup diced onion
1 1/2 cups coconut milk
3/4 cup water
2 slices fresh ginger root
2 teaspoons curry powder
1/2 teaspoon salt
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DIRECTIONS
In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
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REVIEWS
Reviewed on Jul. 24, 2003 by tldean
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tldean
Jul. 24, 2003
My Husband and I enjoyed this very much! We added more water than the recipe called for, found the rice was not cooking quite right! Flavour was EXCELLENT!
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5 users found this review helpful
My Husband and I enjoyed this very much! We added more water than the recipe called for, ...
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Reviewed on Jul. 24, 2003 by
DREGINEK
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DREGINEK
Jul. 24, 2003
Wonderful but I omitted the ginger root. This was a great new way to make rice and it indeed gives any dish an exotic flavor. I served with a chicken dish named "pollo encebollado" and we thought we were eating a dish from a far away land....
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5 users found this review helpful
Wonderful but I omitted the ginger root. This was a great new way to make rice and it indeed...
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Reviewed on Dec. 28, 2004 by EKMOM
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EKMOM
Dec. 28, 2004
Bland, and liquid ration off for sure - so I tried to adjust - used much less water, more coconut milk (14 oz was in the can) and less rice to intensify the coconut flavor - also used ginger paste rather than fresh. I chose to try this recipe because of the rating and a lot of people had tried it - but advise to look for another that has more flavor, or just stick with plain white rice.
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4 users found this review helpful
Bland, and liquid ration off for sure - so I tried to adjust - used much less water, more...
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Reviewed on Sep. 18, 2003 by
Laura K
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Laura K
Sep. 18, 2003
I added cashews and peas to this recipe and garnished with toasted coconut when it was done.. it was a big hit!
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4 users found this review helpful
I added cashews and peas to this recipe and garnished with toasted coconut when it was done.....
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Reviewed on May 28, 2003 by DENISE BIENCOURT
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DENISE BIENCOURT
May 28, 2003
This was good but you could not taste the coconut milk at all.
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4 users found this review helpful
This was good but you could not taste the coconut milk at all.
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Reviewed on Jan. 7, 2003 by VSTALEYTX
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VSTALEYTX
Jan. 7, 2003
Easy to make. The coconut milk flavor is very subtle, but gives it that extra something. Much better than plain old rice! Will definitely be making again.
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4 users found this review helpful
Easy to make. The coconut milk flavor is very subtle, but gives it that extra something. ...
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Reviewed on Sep. 3, 2008 by
SunnyByrd
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SunnyByrd
Sep. 3, 2008
The main problem with this recipe is that the liquid-to-rice measurements are off. I'm amazed that it got so many good reviews considering that there is either half as much liquid or twice as much rice as needed for it to turn out. I adjusted my liquids and followed the rest of the recipe. The flavors are good - I like the curry and ginger, but also thought it could use a little sweetness and/or more coconut flavor. Thanks!
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3 users found this review helpful
The main problem with this recipe is that the liquid-to-rice measurements are off. I'm amazed...
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Reviewed on Feb. 24, 2006 by
Michelle B.
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Michelle B.
Feb. 24, 2006
I've made this recipe several times over the past few years, always serving it with the "Lamb Masala" recipe I found on this site. They go very well together, as they both include coconut milk and curry. This rice is very nice with Indian food. It does, however, require additional water during cooking.
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3 users found this review helpful
I've made this recipe several times over the past few years, always serving it with the "Lamb...
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Reviewed on Jun. 10, 2005 by GFROERER
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GFROERER
Jun. 10, 2005
This makes a very good rice, even done with brown rice instead of white. I did need to add another 1/2 cup of water, and after tasting the final product a few drops of soy sauce brightened it up a bit. Great flavor, slightly sweet and creamy, and a dollop of plain yogurt and handful of parsley leaves accompany it very well.
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3 users found this review helpful
This makes a very good rice, even done with brown rice instead of white. I did need to add...
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Reviewed on Jul. 24, 2003 by MARGRUTH
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MARGRUTH
Jul. 24, 2003
Good recipe, I followed it exactly the first time except I used basmati instead of long grain rice. The second time I made it I used 2 cups coconut milk and 1/4 c water and added a little more ginger and again used basmati rice (it doesn't take as long to cook). It's a keeper. Guests asked for the recipe too! Thanks
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3 users found this review helpful
Good recipe, I followed it exactly the first time except I used basmati instead of long grain...
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