Spinach and coconut rice
Spinach and coconut rice

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach and coconut rice. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spinach coconut rice is one of our household favourites. Rice is sautéed, often with aromatic spices before any liquid is added. Each time, you can pick different veggies to get a different flavour.

Spinach and coconut rice is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Spinach and coconut rice is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook spinach and coconut rice using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spinach and coconut rice:
  1. Get 1 onion brown , finely chopped
  2. Take 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
  3. Take 2 cups rice long-grain
  4. Take 1/2 cup coconut shredded
  5. Get 1 can coconut cream
  6. Make ready 2 cups chicken vegetable stock water or or
  7. Get 1 bag spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
  8. Get to taste salt pepper and
  9. Get peanut oil groundnut or oil

Coconut spinach rice pilaf, an amazing green rice recipe or " arroz verde" with lots of baby spinach and coconut milk. A one-pot wonder filled with fiber and nutrition, vegan and gluten-free. Quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach. The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry.

Steps to make Spinach and coconut rice:
  1. Sauté the onion and garlic in the peanut oil in a large cast iron frying pan or casserole with lid, over a medium heat, until translucent.
  2. Add the rice and shredded coconut, and toast for 2-3 minutes.
  3. Add the coconut cream, the stock, and season.
  4. Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.
  5. Add the buttery spinach to the rice 5 minutes before the end of the cooking time.
  6. As above, this is delicious served simply with some toasted sesame seeds, soy sauce, and deep-fried shallots, but is also great with a simply cooked piece of fish or some prawns, also dressed with sesame, soy, and shallots.
  7. Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.

I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. Spinach Rice Simmered In Coconut Milk And Salted Pigtail. Now on to a recipe which I try to make on those cold winter days when I crave the bright Caribbean sun and long for the days when I can be back down in my. Wash the basmathi rice in cold running water and soak it in cold water. Chop the spinach leaves and keep it ready.

So that is going to wrap it up with this special food spinach and coconut rice recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!