Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach and coconut rice. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach and coconut rice is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Spinach and coconut rice is something which I’ve loved my entire life.

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

The ingredients needed to make Spinach and coconut rice:

1. Make ready 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. Prepare 1 can coconut cream
6. Prepare 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. Make ready 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 for this exceptional food spinach and coconut rice recipe. Thank you very much for reading. I’m confident you can 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!