Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, sweet coconut-rum rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Heat rice, coconut milk, butter, cane sugar, rum extract, and salt together in a saucepot.. Directions In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Rub the oil over the bottom of a deep-sided pot. Place the rice in the pot along with the coconut milk, salt, and water.
Sweet Coconut-Rum Rice is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sweet Coconut-Rum Rice is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook sweet coconut-rum rice using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sweet Coconut-Rum Rice:
- Make ready 1 C long grain rice
- Take 2 C coconut milk
- Get 1 T cane sugar
- Make ready 1 T butter
- Take 1 t rum extract
- Prepare 1 pinch kosher salt
Once done, add rice and saute until rice grains are opaque. Brown sugar and rum add a caramel sweetness which is cut through with chunks of fresh mango* and toasted coconut flakes for crunch. Transfer to a large bowl and add cereal. DO NOT allow the sauce to boil or the eggs will curdle and the sauce will not be smooth.
Steps to make Sweet Coconut-Rum Rice:
- Heat rice, coconut milk, butter, cane sugar, rum extract, and salt together in a saucepot. Bring to a simmer. Cover. Simmer 15 minutes.
- Remove from heat, but do not remove cover. Let steam 5-10 minutes. Fluff.
- Variations; Roasted bell peppers, roasted garlic, jalapeños, habanero, bacon, scallions, cilantro, lime zest, orange zest, cumin, cinnamon, toasted coconut, coriander seed, crushed pineapple, crushed pepper flakes, diced mango, diced green chiles, roasted poblano, chipotle, serrano, ancho chile, allspice, ginger, lemon, granulated sugar, turbinado sugar, cayenne, agave, honey, pecans, almonds, cashews, pistachios, red onion, white pepper, peppercorn melange, white wine vinegar, champagne vinegar, cauliflower, celery, celery seed, lemongrass, mirin, sesame seeds, shallots,
Transfer to a large bowl and add cereal. DO NOT allow the sauce to boil or the eggs will curdle and the sauce will not be smooth. Note: If it does happen, the simply strain through a fine-mesh sieve. Pour in all the ingredients (except the coconut water) and stir vigorously until condensation forms on the outside of the glass. This pandan sticky rice dessert, or xôi lá dứa, is great blend of sweet, salty, and nutty flavors.
So that is going to wrap it up with this special food sweet coconut-rum rice recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
