Healthy Colombian Coconut Rice with Salmon & Salad
A delicious and fragrant meal, this coconut rice combines the nuttiness of brown rice, the creaminess of coconut milk, and the delicate sweetness of raisins. This recipe offers a distinctive blend of ingredients that will delight your taste buds while delivering a tasty variation on classic rice meals. Here is how to prepare this wonderful rice with coconut flavoring.
Start by adding about 3/4 of a can of light coconut milk to a big skillet or pot over low heat. Be careful to incorporate the majority of the fat first. Stirring continually, let the coconut milk come to a simmer. The liquid will thicken into coconut paste as it decreases. It takes about 25 minutes of stirring and scraping the pan to produce a caramelized coconut paste that is bursting with flavor, so this procedure calls for patience.
Add the remaining coconut milk, optional raisins, and 2 cups of uncooked long-grain brown rice to the pan after that. To cover the rice with the coconut milk, stir the mixture for about 3 minutes. At this stage, you can add 1 teaspoon of raw stevia (or coconut sugar or raw cane sugar in its place) and, if preferred, 1 teaspoon of allspice for an additional flavoring. Cook the rice for about 20 minutes, or until it is fluffy, in a covered pan. To avoid burning and guarantee thorough cooking, it’s crucial to watch the rice and add more water as needed.
Once the rice is perfectly cooked, season it to taste with sea salt and pepper. As a result, the taste will be enhanced and the raisins’ sweetness will be balanced. Coconut flakes can be added as a finishing touch to the coconut rice to give it a delicious crunch and a blast of coconut flavor.
The recipe Coconut Rice with Raisins is adaptable and may be eaten as a side or as a main dish. It stands out as a remarkable complement to any meal with its creamy texture, tropical scent, and subtle sweetness. Prepare this delectable rice meal and allow your taste senses to go to the tropics through food.
HEALTHY COLOMBIAN COCONUT RICE RECIPE (VEGAN)
for 15 servings (of about 1/3 cup each):
- 1 can (13.5oz) lite coconut milk
- 2 cups long grain brown rice, uncooked
- 1 teaspoon stevia in the raw (OR 1 tablespoon coconut sugar or raw cane sugar)
- 1/3 cup raisins, optional
- 1 teaspoon allspice * (optional, my addition)
- 3 cups of water
- sea salt & pepper to taste
- coconut flakes
Set a large pan/pot on low heat and add about 3/4 of the lite coconut milk (make sure the majority of the fat gets added first). Bring it to a simmer and continuously stir. As the liquid reduces, you’re left with a thick coconut paste. Continue stirring, scraping the pan to prevent any sticking, and keeping it on low heat. Once the paste begins to curdle and turn brown, then it’s ready. This should take about 25 minutes. Be patient – it’s worth it!
Add the brown rice, raisins and the remaining coconut milk. Give it a good stir for about 3 minutes, then add the stevia (or coconut/cane sugar) and a little allspice if desired. Cover and cook for about 20 minutes until the rice is fluffy. Note: add more water as needed to ensure the rice cooks and does not burn.
Season to taste with sea salt & pepper and garnish.
for 1 of 15 servings
GRILLED SALMON RECIPE
for 3 servings:
- three 6oz wild salmon filets, raw
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1 pinch of sea salt, 3 pinches of pepper
- grapeseed or olive oil spray
Season the salmon with the seasonings, then set a nonstick skillet on medium heat. Spray it with olive oil or grapeseed oil, then add the salmon filets once it’s hot. Sear the salmon on both sides for about 4 to 5 minutes each, careful not to let it burn or stick to the skillet. Use the fat from the salmon as gravy and bathe the salmon in it while it cooks.
Once the salmon is cooked to desired readiness, remove it from the heat.
MIXED SALAD WITH ORANGE DIJON VINAIGRETTE RECIPE
for 1 serving:
- 1 cup mixed greens
- 1 cup chopped lettuce
- 5 cherry tomatoes, sliced in halves
- 1/3 cup cucumber slices
- 1/3 cup red onion slices
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- juice from 1/2 orange or tangelo
- cracked pepper
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!