Spinach and coconut rice. 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.

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. Add the fresh spinach and stir gently until the spinach has wilted. You can have Spinach and coconut rice using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spinach and coconut rice

It's 1 of onion brown , finely chopped.
You need 2 cloves of garlic , crushed with the flat of a chef's knife and finely chopped.
It's 2 cups of rice long-grain.
You need 1/2 cup of coconut shredded.
Prepare 1 can of coconut cream.
Prepare 2 cups of chicken vegetable stock water or or.
You need 1 bag of spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little.
You need to taste of salt pepper and.
Prepare of peanut oil groundnut or oil.

Taste the mixture and adjust the salt or curry powder to your liking, if needed. Serve with the lime wedges on the side. Both the spinach puree and the requisite coconut milk will be added along with the rest of the ingredients into a rice cooker pot. With a blender, puree spinach and water until smooth.

Spinach and coconut rice instructions

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..
Add the rice and shredded coconut, and toast for 2-3 minutes..
Add the coconut cream, the stock, and season..
Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes..
Add the buttery spinach to the rice 5 minutes before the end of the cooking time..
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..
Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage..

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. To serve, pour into a bowl and garnish with coriander leaves. The best easy creamed spinach recipe!