When it comes to comfort food, few dishes offer the unique blend of flavor, texture, and aroma that a coconut rice dish does. This popular dish has origins in many cultures around the world, including Latin America, India, Thailand, and Malaysia. In each country, the dish is prepared differently, but the common ingredient is coconut milk, which gives the rice its signature creamy, yet slightly sweet, taste.
Coconut rice dishes are incredibly versatile and can be served as a side dish or as a main course. Some of the most popular recipes are of Latin American origin, including Arroz con Coco, a Puerto Rican recipe that combines rice, coconut milk, garlic, and cilantro to create a flavorful and fragrant dish. From India, there is Coconut Rice, which uses curry powder and mustard seeds as the main spices and is often served alongside curried vegetables. Thailand and Malaysia offer their own takes on the dish, such as Khao Tom Gai, a Thai dish which combines jasmine rice, chicken, and coconut milk and Nasi Lemak, a Malaysian dish that combines coconut rice, anchovies, peanuts, and hard boiled eggs.
For an easy and tasty coconut rice dish, try the following recipe for Coconut Rice with Grilled Shrimp. This dish combines the creamy texture of coconut rice, the sweetness of grilled shrimp, and the savory flavors of onions and bell peppers for an unforgettable meal.
Coconut Rice And Grilled Shrimp Ingredients:
- 2 cups jasmine rice
- 1 can coconut milk
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Garnish with cilantro and/or green onion
- Preheat grill or pan if sauting the shrimp.
- In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute. Remove the vegetables from the skillet and set aside.
- Place the shrimp in a medium bowl. Add the butter, cumin, paprika, and salt and pepper. Stir to combine.
- Skewer the shrimp and place on a hot grill for 2-3 minutes per side. If a grill isn’t an option you can also saute your shrimp in a medium heat pan.
- To serve, divide the coconut rice among four plates. Top with the cooked vegetables and grilled shrimp. Garnish with cilantro. Enjoy!
We really hope you dig this dish as it is one our absolute favorites to make at home. If you’re in need of other great dishes to make this week, try out these garlic noodles.