Spinach and coconut rice
Spinach and coconut rice

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spinach and coconut rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Spinach and coconut rice is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Spinach and coconut rice is something that I’ve loved my whole life. They are nice and they look fantastic.

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 get started with this recipe, we have to 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. Take 1 onion brown , finely chopped
  2. Prepare 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. Get 1 can coconut cream
  6. Take 2 cups chicken vegetable stock water or or
  7. Get 1 bag spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
  8. Make ready to taste salt pepper and
  9. Take peanut oil groundnut or oil

To serve, spoon some rice, fish and coconut sauce, and spinach onto each plate. Like my Jollof Rice, Turmeric Coconut Rice and my Jamaican Rice And Peas recipes, this spinach rice recipe is perfect for a large crowd or for picky eaters. I prefer to use long grain brown rice like basmati or jasmine rice for this dish, they are not as sticky as short grain rice. Measure out ½ cup coconut milk; set aside the rest for the chicken.

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.

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. 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.

So that is going to wrap it up with this exceptional food spinach and coconut rice recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!