Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, spinach and coconut rice. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spinach and coconut rice is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Spinach and coconut rice is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we have to first prepare a few components. You can have spinach and coconut rice using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spinach and coconut rice:

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

When the chicken korma is almost done, prepare the naan and the garnish. Coconut and fish is a classic combo, with this recipe being inspired by the incredibly fresh fish dishes we ate in Fiji while sipping tropical cocktails! To serve, spoon some rice, fish and coconut sauce, and spinach onto each plate. The best easy creamed spinach recipe!

Instructions to make Spinach and coconut rice:

1. 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.
2. Add the rice and shredded coconut, and toast for 2-3 minutes.
3. Add the coconut cream, the stock, and season.
4. Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.
5. Add the buttery spinach to the rice 5 minutes before the end of the cooking time.
6. 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.
7. Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.

Coconut milk & shiitake mushrooms give it a complex savory flavor, and crispy shallots finish it with a little crunch. It's a healthy, delicious side dish you'll make again & again. Transfer the cooked spinach to a strainer. Add the water, curry powder, tomato purée, grated coconut and lime juice. Bring to the boil and cook for ten minutes.

So that’s going to wrap this up with this exceptional food spinach and coconut rice recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!