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Andrea Nguyen’s Vibrant Turmeric Coconut Rice Simple and Healthy Recipe! ✅

The normal coconut rice approach often leads to a soggy brother to the rice pudding. But Andrea Nguyen’s Turmeric Coconut Rice is a distant relative of the coconut rice you may know. This rice is smooth, with defined rice grains, no more mush! Despite the delicate layers of flavor, the recipe is simple in ingredient list and approach. As Andrea Nguyen writes: “For decades I have been chasing this coconut-scented turmeric stained rice, trying to find an easy way to get it right. Fancy versions of cơm nị require you to first fry the rice and cook it with coconut milk, cloves, star anise, and cinnamon, but these additions tend to cloud flavors, and the coconut milk can cake the rice and make it chewy. .

The key, it turns out, is to use coconut water, a tropical ingredient that has become incredibly popular in America in recent years. During cooking, the coconut water hydrates the rice without overburdening the grains and gives it a delicate, sweet tropical cadence. If available, grate fresh turmeric to give it more vibrancy. Coconut oil offers the rich closing punch. This rice is often served with curries, but I have found that it is also excellent with grilled meats, seafood, and vegetables. I prepare the leftovers for a cheerful lunch.”

Recipe slightly adapted from Vietnamese Food Every Day (Ten Speed ​​Press, Feb 2019). —Great recipes

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Andrea Nguyen’s Vibrant Turmeric Coconut Rice

ingredients
  • 1 1/2 cups long-grain white rice, such as jasmine

  • 1 3/4 cups coconut water

  • 1 1/2 teaspoons grated peeled fresh turmeric or 1/4 teaspoon plus 1/8 teaspoon ground turmeric

  • 1/4 teaspoon fine sea salt

  • 1 1/2 tablespoons virgin coconut oil

Indications
  1. Wash the rice in several changes of water and drain well. An easy way to do this is to run water over the grains of rice in the medium saucepan you are using, rotating them in a circle with your hand, then pour most of the water into the sink, holding the rice in your hand. . When the water is clearer after a few rinses (it will never be completely clear), drain the rice through a fine mesh strainer and pour it back into the saucepan.

  2. In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil, stirring occasionally to dissolve the grains. Lower the heat a little and let it boil for a few minutes, stirring occasionally. When the rice is shiny on the surface, lower the heat, cover and cook for 10 minutes.

  3. Turn off the heat and let the rice rest for 10 minutes. Uncover, add the coconut oil and shell with chopsticks or a fork to combine and circulate the kernels. Cover and let stand 10 minutes, or up to 30 minutes to complete cooking. Before serving, stir the rice again.

  4. Transfer the rice to a bowl or bowl and let the diners serve themselves.

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