Creamy Coconut Spiced Rice

This post is sponsored by Cocobella. Thank you for supporting the brands that keep Wholesome Patisserie baking!

It’s the weekend already, can you believe it?! It feels like we just had the weekend doesn’t it…

To kick start this long Labour Day weekend, I’m brining you this brilliant creamy coconut spiced rice recipe. It tastes exactly as it sounds.

Spicy
Creamy
Nutty
Coconut-y

I’m so happy with the way this rice recipe turned out. I enjoyed it for my dinner and I would be lying if I said I didn’t eat a copious amount of it just after I finished photographing it! It’s perfect for a side dish to any main meal or as your main meal. I prefer to enjoy it as a side dish because it’s thicker in texture than your usual steamed/boiled rice and I like to have a few other items on my plate to cut through that texture.

I used basmati rice for this but I haven’t tried it with any other type of rice but I’m sure it will work out quite similar!

What’s also wonderful about this is that it’s so easy! Easy to create a delicious rice dish thats full of flavour, depth and texture. Got to love those crushed almonds and spices! Speaking of which, if you’re sensitive to spice, you’re welcome to reduce some of the spices, omit or add your favourites. The chilli flakes do add that extra hint of heat.

I hope you’re going to have a lovely weekend. I’ll be in the kitchen, what’s new? I love it though! On Sunday I’m helping my friend with her market stall, it will be my first market! Well, I’ve been to markets, but my first as a ‘seller’ if you will. Not to worry, I have nearly 10 years experience in customer service so I think I’ll be all good in that department. I specialise in selling items/services I don’t personally use or know much about, got to love that employee training! 😉 😉 I’m not referring to the market stall by the way, just my past job. Ha Ha. Although you would think after 10 years I would know a little something, which I did, just not completely, the power of the mind over working somewhere where you’re not really interested in the products because you don’t use them yourself. I loved the people there though, life long friends! Plus it gave me great people skills. All my fellow retail peeps will understand where I’m coming from. Well at least I hope so!

That escalated quickly, moving on!

As I was saying, before I was rudely interrupted from my past, I hope you all have the best weekend! Will you be enjoying a bowl of this creamy coconut spicy rice? I know you want too! Enjoy!

Creamy Coconut Spiced Rice

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Wholesome Patisserie

Recipe type: Rice, Gluten Free, Vegan

Serves: Serves: 2-4

Ingredients

• Rice
• 2 cups Cocobella Straight Up Coconut Water
• 1 cup basmati rice
• ¼ cup coconut cream
• Nut & Spices
• ½ cup raw almonds
• 1 tsp ground turmeric
• ½ tsp Chinese five spice
• ½ tsp garlic powder
• ½ tsp ground paprika
• ½ tsp chilli flakes
• ¼ tsp ground nutmeg
• ⅛ tsp ground ginger

Method

1. Rice
2. Fill a small/medium sized pot with the coconut water, bring to a boil.
3. Once boiling, add rice, cook on high, uncovered, for 8-10 minutes or until the rice has soaked up all of the water, stirring occasionally.
4. Nut & Spices
5. Meanwhile, add almonds to a high speed for processor, pulse until almonds are all broken up and crushed, make sure to leave a few larger pieces for texture.
6. Add crushed almonds to a small pot along with the remaining spices.
7. Cook nut and spice mixture over high heat for 2-3 minutes, stirring, until lightly toasted. Remove from heat.
8. Once rice has boiled, pour in coconut cream and gently stir it through the rice, remove from heat. At this point, it will look gluggy, just continue to cook the rice to soak up more of the liquid if you wish.
9. Gently stir/fold nut and spice mixture through the rice. Do this step gently to avoid rice sticking together too much. You may wish to use a fork for this step to fluff the rice.
10. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container, refrigerated, for 2-3 days.
When boiling the rice, you want it to completely soak up the liquid, so you won’t be draining the liquid from the rice.
Once you stir through the coconut cream, it will become smooth, do not over mix, this will make the rice too gluey. Same goes for when you’re folding through the nut and spice mixture.
Add more coconut cream to smooth the rice out if desired.

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This post is sponsored by Cocobella

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