Spinach and coconut rice
Spinach and coconut rice

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spinach and coconut rice. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Spinach and coconut rice is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have 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. Get 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
  3. Make ready 2 cups rice long-grain
  4. Get 1/2 cup coconut shredded
  5. Take 1 can coconut cream
  6. Make ready 2 cups chicken vegetable stock water or or
  7. Make ready 1 bag spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
  8. Prepare to taste salt pepper and
  9. Take peanut oil groundnut or oil

Measure out ½ cup coconut milk; set aside the rest for the chicken. 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.

Instructions 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.

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. To serve, pour into a bowl and garnish with coriander leaves. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.

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