Recipe of Ultimate Spinach and coconut rice

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spinach and coconut rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spinach and coconut rice is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Spinach and coconut rice is something that I’ve loved my entire life.

Spinach Rice Simmered In Coconut Milk And Salted Pigtail. 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.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 1 onion brown , finely chopped
2. Get 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
3. Get 2 cups rice long-grain
4. Prepare 1/2 cup coconut shredded
5. Take 1 can coconut cream
6. Get 2 cups chicken vegetable stock water or or
7. Prepare 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

When the chicken korma is almost done, prepare the naan and the garnish. The best easy creamed spinach recipe! Coconut milk & shiitake mushrooms give it a complex savory flavor, and crispy shallots finish it with a little crunch. It's a healthy, delicious side dish you'll make again & again.

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.

Coconut milk & shiitake mushrooms give it a complex savory flavor, and crispy shallots finish it with a little crunch. It's a healthy, delicious side dish you'll make again & again. Both the spinach puree and the requisite coconut milk will be added along with the rest of the ingredients into a rice cooker pot. With a blender, puree spinach and water until smooth. Add the water, curry powder, tomato purée, grated coconut and lime juice.

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