Spinach and coconut rice
Spinach and coconut rice

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spinach and coconut rice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. In addition to making this particular recipe a complete breeze.

Spinach and coconut rice is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Spinach and coconut rice is something which I’ve loved my entire life.

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

The ingredients needed to make Spinach and coconut rice:
  1. Get 1 onion brown , finely chopped
  2. Get 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
  3. Take 2 cups rice long-grain
  4. Make ready 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. Prepare to taste salt pepper and
  9. Make ready peanut oil groundnut or oil

To serve, spoon some rice, fish and coconut sauce, and spinach onto each plate. Like my Jollof Rice, Turmeric Coconut Rice and my Jamaican Rice And Peas recipes, this spinach rice recipe is perfect for a large crowd or for picky eaters. I prefer to use long grain brown rice like basmati or jasmine rice for this dish, they are not as sticky as short grain rice. Measure out ½ cup coconut milk; set aside the rest for the chicken.

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.

Remove from the heat and season to taste with salt and pepper. When the chicken korma is almost done, prepare the naan and the garnish. Add the water, curry powder, tomato purée, grated coconut and lime juice. Bring to the boil and cook for ten minutes. Place a fine sieve over another clean pan, pass the mixture through the sieve Add the spinach and rice to the broth and stir.

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