• Overview
  • Ingredients
  • Directions
  • Reviews

coconut rice recipe

Coconut Rice with Spicy Tomato Sauce by Kohinoor Recipe tingles your palette with spices.

Ingredient

Rice:
  • 3 cups light coconut milk 
  • 2 cups uncooked long-grain white rice 
  • 2 bay leaves 
  • 1/2 teaspoon kosher salt

 

Sambal:

  • 8 red Thai chilies 
  • 1 tablespoon peanut oil 
  • 1 cup peeled and quartered shallots (about 4 large) 
  • 2 teaspoons minced garlic 
  • 1 tablespoon brown sugar 
  • 1 teaspoon grated lime rind 
  • 2 tablespoons fresh lime juice 
  • 1 (14.5-ounce) can whole plum tomatoes, un-drained, seeded, and chopped 
  • 1/4 teaspoon kosher salt

 

Direction

  • To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed
  • Let stand 5 minutes; discard bay leaves
  • Fluff rice with a fork
  • Stir in 1/2-teaspoon salt
  • To prepare sambal, seed 7 chilies; leave seeds in 1 chili. Mince chilies
  • Heat oil in a large saucepan over medium-high heat
  • Add shallots and garlic to pan; sauté 3 minutes or until lightly browned
  • Add chiles and sugar to pan; sauté 1 minute or until fragrant
  • Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened
  • Stir in 1/4-teaspoon salt
  • Serve sambal over rice
Rice:
  • 3 cups light coconut milk 
  • 2 cups uncooked long-grain white rice 
  • 2 bay leaves 
  • 1/2 teaspoon kosher salt

 

Sambal:

  • 8 red Thai chilies 
  • 1 tablespoon peanut oil 
  • 1 cup peeled and quartered shallots (about 4 large) 
  • 2 teaspoons minced garlic 
  • 1 tablespoon brown sugar 
  • 1 teaspoon grated lime rind 
  • 2 tablespoons fresh lime juice 
  • 1 (14.5-ounce) can whole plum tomatoes, un-drained, seeded, and chopped 
  • 1/4 teaspoon kosher salt

 

  • To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed
  • Let stand 5 minutes; discard bay leaves
  • Fluff rice with a fork
  • Stir in 1/2-teaspoon salt
  • To prepare sambal, seed 7 chilies; leave seeds in 1 chili. Mince chilies
  • Heat oil in a large saucepan over medium-high heat
  • Add shallots and garlic to pan; sauté 3 minutes or until lightly browned
  • Add chiles and sugar to pan; sauté 1 minute or until fragrant
  • Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened
  • Stir in 1/4-teaspoon salt
  • Serve sambal over rice

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Nizami Mutton Biryani

    If you have to relive the culinary spirit of royal living, you can’t miss the sumptuous biryani, from the city of Nawabs, Hyderabad. This biryani has its own versions in local cultures of Hyderabad – but all of them give out a unique flavor that is hard to match from any other part of the country. Cooked with a flavorful concoction of spices in unison with the soft mutton pieces – it is every foodoholic’s ideal

    Recipe by Kohinoor

    (0)

    Lamb Pulao

    Long grain basmati rice cooked with lambs and made more delicious with conventional Indian spices – the exquisitely tasty Lamb Pulao is a non-vegetarian’s first preference.

    Recipe by Kohinoor

    (0)

    Paneer Pulao

    Long-grained basmati rice, pressure-cooked in tangy tomato-based gravy interspersed with spongy cottage cheese cubes, the paneer pulao is a toothsome treat that will delight your family and friends!

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.