- Dish type
This is a twist on the traditional Mexican horchata. Ground almonds, coconut and rice are soaked, then strained and blended with coconut milk and condensed milk.
24 people made this
- 190g uncooked white rice
- 140g almonds
- 75g sweetened desiccated coconut
- 750ml boiling water
- 1 (400ml) tin coconut milk
- 1 (397g) tin sweetened condensed milk
- 1.25 litres cold water or more as needed
- 5 cupfuls ice
MethodPrep:15min ›Extra time:6hr resting › Ready in:6hr15min
- Place rice, almonds and desiccated coconut into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
- Strain rice mixture through a sieve twice, discarding the ground rice, almonds and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.
Reviews & ratingsAverage global rating:(23)
Reviews in English (15)
This is so good! I've made horchata before but not like this version. I put it in a milk bottle and my neighbor thought it was just that and poured herself a glass. What a surprise!! Now she's into making horchata at her house. Thanks!! Rum does work in it too.-20 Oct 2010
Patience!!! Takes a while to make this but OHH is it worth it. For those having trouble straining it try placing a double layer of cheese cloth over a bowl and secure with a large rubber band. Pour puree over cheese cloth and allow to drain. Repeat process using a sieve to get the smaller particles out. It's an extra step but much easier than trying to force it through a sieve the first time and gives you a much smoother puree to finish with.-11 Apr 2011
I made this today and just tried it--delicious! I have never tried horchata, so I have no basis for comparison, but I like it a lot. My only issue was trying to strain the rice mixture...it just didn't seem to be flowing through the sieve...maybe a drop at a time, but at times not even that. I finally took a flat glass pitcher lid and used that to press the top of the mixture, and then it came through. Does anyone know if there is a way to make that process easier? It did eventually work though, and it tastes great! I highly recommend adding the rum. Thanks for the great recipe!-29 May 2010
Microwave Coconut Sticky Rice With Mango
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Mango sticky rice was always a special treat for me and my siblings when we were growing up. After dinner, my mom would buy it from the street vendors who rode around on bicycles selling it in little banana leaf packages. It was an expensive dessert, so we always shared one among all five of us. Two bites each!
Chrissy and Luna love when I make mango sticky rice, but I always tell them I have to find a really good mango first. That’s essential. The little yellow ones are my favorite, but any type of mango will work. What’s important is that the mango be very ripe but not mushy.
The coconut sticky rice? That’s the easy part. Cook the sticky rice in the microwave and then mix it with the hot, salty-sweet coconut milk. The heat from the coconut milk will help it soak into the rice and make it so creamy and tender. All done. Fresh mangoes are great, but if you don’t have any, coconut sticky rice is so good with everything—spicy curries, grilled meat, even fried chicken. There’s no such thing as making too much.
This is a better version of your everyday, regular white rice. It has a nice flavor to it. We use jasmine rice, and if you follow the directions, the outcome is a delicious rice that you can fluff with a fork right before serving.
While testing this recipe, we ended up with a layer of brown, crispy rice at the bottom of the pan, and it is DELICIOUS. The rice crisps in the coconut.
Coconut and Rice Drink recipe - Recipes
My absolute favorite, creamy coconut rice made with three simple ingredients for the best side dish! This easy coconut rice recipe is ready in just under 30 minutes and is delicious paired with your favorite meals like salmon, stir frys, curries and more.
- 2 cups jasmine white rice
- 2 (15 ounce) cans full fat coconut milk (can also use lite coconut milk from the can)
- 1/2 cup water
- ¼ teaspoon salt
Combine rice, coconut milk, water and salt in a medium pot, and bring to a boil.
To make a smaller batch: simply use 1 cup rice, 1 can coconut milk, ¼ cup water, pinch of salt and that’s it!
To store: let the coconut rice cool completely before transferring it to an airtight container or bag. Store it in the refrigerator for up to 4-5 days, and simply reheat it in the microwave before serving. See the full blog post for freezing instructions.
Sweet: add 1 tablespoon of sugar
Fruity: add 1 diced mango
Cilantro lime: add ¼ cup chopped cilantro + 1 lime, juiced
Turmeric ginger: add 1 teaspoon ground turmeric + ½ tablespoon freshly grated ginger (or sub ½ teaspoon ground ginger)
Cooling Coconut Rice Recipe
Note: This quantity of rice makes 3 to 4 servings, which means you will have extra to repurpose in other dishes or with another round of freshly cooked fruit or vegetables.
- ½ cup raw cashews, chopped
- ½ cup unsweetened coconut flakes
- 1 tablespoon fennel seeds
- 1 tablespoon cardamom pods (for sweet)
- 1 tablespoon coriander seeds (for savory)
- 1 mint tea bag or 1 teaspoon loose mint tea
- ¾ cup boiling water
- 2 medium pears, chopped
- 4 Medjool dates, pitted and chopped
- Dash ground cinnamon
- 2 teaspoons fresh mint leaves, chopped
- 4 whole cloves or ½ teaspoon ground cloves
- 1 teaspoon crushed culinary-grade rose petals (optional)
- 2 cups baby bok choy, chopped
- 1 ½ cups celery, chopped
- 1 cup daikon radish, cut into half moons
- ¼ cup water
- ¼ cup fresh cilantro, chopped
- 2 teaspoons fresh mint leaves, chopped
- 1 lime
Cover the rice with water in a small bowl and let soak for about 30 minutes.
Prepare the coconut-cashew topping. Add the cashews, coconut flakes, fennel, and cardamom or coriander (depending on which version you are making) to a large skillet over low heat. Toast until fragrant, 3&ndash5 minutes. Stay close, because the coconut can burn easily.
Bring the coconut water and regular water to a boil in a large saucepan. Strain the rice and rinse it 2 to 3 times until the water runs clear. Transfer to the pan with the water and add the mineral salt. Return to a boil, then reduce heat to maintain a simmer and cover.
Cook for 15&ndash18 minutes, until the water is absorbed and the rice is tender. Turn off the heat, place a paper towel over the pan, and recover with the lid for 10 minutes (this will absorb any extra water and make the rice fluffy). Uncover, and fluff with a fork.
For the sweet variety:
Prepare a cup of mint tea by adding the tea bag or leaves (in a tea ball) to a mug or small bowl with the boiling water. Let steep for 5 minutes, then discard the tea bag or leaves.
Add the pears, dates, cinnamon, cloves, and mint tea to a separate saucepan over medium heat. Cover and cook 8&ndash10 minutes, or until the pear is very soft.
To serve, place a scoop of rice and a scoop of the stewed fruit in each bowl. Garnish with a spoon of the coconut-cashew mixture, rose petals, and mint. If there is extra liquid in the pan, pour it over the bowls to moisten. Enjoy immediately while warm.
For the savory variety:
Add the bok choy, celery, and daikon radish to a large skillet with the water over medium heat. Cover and quickly steam, 3&ndash5 minutes, or until the vegetables are soft but still bright green.
To serve, place a scoop of rice and a scoop of the steamed vegetables in each bowl. Garnish with a spoon of the coconut-cashew mixture, cilantro, mint, and a squeeze of lime juice. Enjoy immediately while warm.
Sweet vs. Savory
Below are two ways to prepare your coconut rice, one sweet and one savory. By stewing the pears for the sweet version alongside pitta-balancing foods like dates, cinnamon, and cloves in a bath of mint tea, this fibrous fruit becomes lighter than in its raw state.
Similarly, steaming the green vegetables for the savory variety allows their rainbow of colors, nutrients, and subtle flavors to shine, especially after the squeeze of lime juice. It can be helpful to consume lightly cooked foods in this way even during the summer, since cooking makes them easier for our tired agni to digest.
The burst of refreshing flavor in every bite from the fresh mint or cilantro and crunchy coconut-cashew topping may be all you need to feel calm, cool, and collected as you enjoy this quick, simple ritual of nourishment.
Serve the dishes room temperature or slightly cooled if eating a hot bowl of rice is unappealing. Both sweet and savory are great for any time of day&mdashbreakfast, lunch, or dinner. Feel free to play with adding extra mix-ins to your leftovers!
Recipe of Any-night-of-the-week Tuna poke with coconut rice and Bibb lettuce
Tuna poke with coconut rice and Bibb lettuce. Tuna Poke Bowls with Coconut Rice. These delicious homemade tuna poke bowls are crazy easy and made with seared tuna and coconut rice. This tuna poke bowl recipe comes together in a flash and is an incredibly filling and nutritious meal idea.
See recipes for Easy HOMEMADE Teriyaki Tuna Poke Bowl too. Tuna poke with coconut rice and Bibb lettuce. TESTED & PERFECTED RECIPE — Tuna poke, a Hawaiian salad of marinated raw tuna is flavorful, delicious and served over sushi rice.
Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, tuna poke with coconut rice and bibb lettuce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuna poke with coconut rice and Bibb lettuce is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Tuna poke with coconut rice and Bibb lettuce is something which I’ve loved my entire life.
Tuna Poke Bowls with Coconut Rice. These delicious homemade tuna poke bowls are crazy easy and made with seared tuna and coconut rice. This tuna poke bowl recipe comes together in a flash and is an incredibly filling and nutritious meal idea.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tuna poke with coconut rice and bibb lettuce using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Tuna poke with coconut rice and Bibb lettuce:
To serve, scoop rice into bowls, top with tuna poke and desired. Zesty Tuna Lettuce WrapsThe Nutrition Adventure. Too many Poke Bowl recipes disappoint with bland dressings and tasteless rice. the Japanse blood in my veins demand Poke Bowls be totally scoffable! So many Poke Bowl recipes disappoint with bland dressings and tasteless rice….
Instructions to make Tuna poke with coconut rice and Bibb lettuce:
- Mix all the ingredients except the wasabi peas, avocado and tuna and microwave for 30 seconds so the sugar melts, let cool..
- Slice the tuna into half inch pieces and add it to the bowl and mix well, let it marinate for at least an hour, preferably 2. stir every 30 minutes..
- Once it’s marinated fold in the diced avocado and serve it over the coconut rice and finish with toasted sesame seeds, lemon juice, wasabi peas and serve with Bibb lettuce.
Homemade really IS tastier, you get to. How to make a delicious, healthy Poke Bowl! Made with your choice of ahi tuna or tofu! Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing. Please enjoy my simple and easy Tuna Poke recipe with fresh tuna I caught in San Diego, California!
So that is going to wrap this up for this exceptional food tuna poke with coconut rice and bibb lettuce recipe. Thank you very much for your time. I’m sure that you will 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
Coconut and Rice Drink recipe - Recipes
Caribbean fusion coconut curry shrimp with rice
C hef Max Hardy, a local culinarian who appeared in our 2020 Taste Makers package, has been praised for his island fusion cuisine at Coop, a chicken-forward food stall at Detroit Shipping Co. Here, find Coop’s recipe for a flavorful Caribbean fusion coconut curry shrimp and rice dish.
How to Make Caribbean Fusion Coconut Curry Shrimp with Rice
Cilantro-infused Jasmine Rice Ingredients
Bring 1 ½ cups of water to a boil over medium heat. Add cilantro, olive oil, and salt to taste, then add in rice and stir. Once rice absorbs water, lower heat and place lid on pot. Allow to cook on low heat for about 20 minutes, then remove from heat.
Season shrimp with half of curry powder and sauté over medium-high heat for 2 minutes. Add remaining ingredients, lower to a simmer, and cook for 3 minutes. Serve with Cilantro-Infused Jasmine Rice and garnish with cilantro and red radish.
Coconut Rice | Nariyal Chawal | Variety Rice Recipes | Lunch Recipes
Basmati Rice – 1 Cup
Grated Coconut – 1 Cup
Oil – 1 Tbsp (Buy: https://amzn.to/2RGYvrw)
Ghee – 1 Tsp (Buy: https://amzn.to/2RBvKxw)
Urad Dal – 1/2 Tsp (Buy: https://amzn.to/2Ul3EZi)
Chana Dal – 1/2 Tsp (Buy: https://amzn.to/2GNn2WT)
Cumin Seeds – 1/2 Tsp (Buy: https://amzn.to/2NTgTMv)
Mustard Seeds – 1/2 Tsp (Buy: https://amzn.to/2GUoDKd)
Red Chilli – 3 Nos (Buy: https://amzn.to/37DAVT1)
Asafoetida Powder – 1/4 Tsp (Buy: https://amzn.to/313n0Dm)
Chopped Ginger – 1 Tsp
Green Chilli – 2 Nos
Roasted Peanuts – 1 Tbsp (Buy: https://amzn.to/31InDTe)
Cashew Nuts – 1 Tbsp (Buy: https://amzn.to/36IbEpv)
1. Wash the basmati rice clean.
2. To a wide pot, add enough water to cook the rice.
3. To the water add salt and basmati rice. Cook until the rice is done.
4. After the rice is cooked, strain it and keep it aside.
5. To a pan, add oil and ghee.
6. To this add urad dhal, channa dhal, cumin seeds, mustard seeds, red chillies, curry leaves and Saute it.
7. Once the mustard splatters, add asofetida powder, ginger, green chillies, peanuts, cashew nuts. Roast the nuts until they change color.
8. Add the required salt and grated coconut. Keep the flame on low.
9. Now add the rice and mix well.
10. Add grated coconut and mix well.
11. Amazing coconut rice is done.
Coconut Rice Ingredients:
- Thai Jasmine Rice – long-grain rice is ideal for coconut rice. Technically you could make this recipe with other long-grain white rices, but I strongly advise using Thai jasmine rice for this recipe. The quality will vary, and some will be more naturally fragrant than others. I’ve had great success with a basic 365 Brand Organic Thai Jasmine rice(affiliate link).
- Virgin, Expeller Pressed Coconut Oil – stirring the rice with coconut oil before cooking separates the grains during cooking, and adds fabulous flavor. Since we’re making coconut rice (and are seeking that great coconut flavor!), you’ll want to use virgin expeller-pressed coconut oil, which is naturally very fragrant and flavorful, for this recipe. Refined non-virgin coconut oil will work, but imparts little to no coconut flavor.
- Full-Fat Coconut Milk – to make the best coconut rice, you’ll need full-fat canned coconut milk! Be sure to mix the coconut milk fully before measuring, as it is often separated in the can. I recommend Aroy-D (if you can find it), Thai Kitchen, or 365 Brand. Do not substitute this ingredient with light coconut milk (which is coconut milk diluted with water) or refrigerated coconut milks, which are packed with additional ingredients.
- Water – this recipe uses equal parts full-fat coconut milk and water to cook the rice. This is my favorite ratio, and produces fragrant, well-textured coconut rice, which isn’t overly rich or weighed down by additional coconut milk.
- Kosher Salt – I use Diamond Crystal brand kosher salt(affiliate link) in my kitchen (read more about why I love this brand of cooking salt). If you use other brands or varieties of salt, please note that you’ll need to adjust the quantity to account for varying densities.
Escape to Malaysia with this recipe for prawn sambal with coconut rice
I enjoy cooking at home, especially if there is a special occasion or a family gathering. In our home, we believe food brings family and friends together. My wife and children are all good cooks. They are passionate about food, and love to try new flavours and dishes.
I picked this dish to share my recipe for because prawn sambal was cooked regularly in our home when I was a child. Nasi lemak (coconut rice) is Malaysia’s national dish. It is served with prawn sambal, a boiled egg and many more condiments.
When I cook coconut rice and prawn sambal, it always brings back memories of my childhood, and in more recent years, of our family holidays in Malaysia.
Sham Hanifa is chef proprietor of The Cottage restaurant in Jamestown, Carrick-on-Shannon, Co Leitrim
Prawn sambal with coconut rice
For the prawn sambal
8 shallots, peeled
4 cloves garlic, peeled
2 fresh lemongrass stalks (white part only), chopped
3-5 red chillies
1 tsp dried ground turmeric
2 tbsp fresh ginger (a thumb-sized piece)
4 kaffir lime leaves, thinly chopped (if you don’t have them, use the grated zest of a lime)
6 tbsp vegetable oil (plus more if needed)
2 tbsp tamarind paste
3 tsp brown sugar
1 tbsp Thai fish sauce
3 tsp light soy sauce
400g large Dublin Bay prawns, peeled and deveined
100g green beans, chopped
200ml water (plus more if needed)
Lime wedges, fresh coriander or julienned kaffir lime leaves as a garnish
Irish Times Food&Drink Club
For the coconut rice (nasi lemak)
250g basmati rice
150ml coconut milk
150ml chicken stock
2 pandanus leaves (optional)
Thumb-size piece of ginger (crushed)
1. Add the shallots, garlic, ginger, turmeric, lemongrass, chillies and two kaffir limes leaves to a blender or food processor with two tablespoons of vegetable oil. Blend until smooth. Add additional oil in small amounts if the ingredients are not blending well.
2. Heat two tablespoons of vegetable oil to a pan or wok over medium heat. Add the paste and sauté for about five to seven minutes until it becomes aromatic. Do not burn as the paste may become bitter.
3. Add the prawns and coat thoroughly with the paste.
4. Squeeze the remaining two kaffir lime leaves in your palm to release the flavour and add to the pan.
5. Add the tamarind paste, sugar, fish sauce, soy sauce and the beans. Add enough water or stock to create a rich sauce, starting with 10ml and adding more if needed. The sauce should be the consistency of a thick ketchup.
6. Allow the dish to continue to simmer for three to five minutes until the prawns are pink and cooked through.
7. Serve with rice on the side, and garnish with lime wedges, fresh coriander and julienned kaffir lime leaves (optional).
8. Cooking the rice: Put all ingredients into a saucepan and bring it to a boil then reduced the heat to its lowest, put a lid on the pot and cook until the rice is tender and the liquid absorbed.
Kitchen Cabinet is a series of recipes from chefs who are members of Euro-toques Ireland who have come together during the coronavirus outbreak to share some of the easy, tasty things that they like to cook and eat at home #ChefsAtHome