Creamy Coconut Rice Recipe
+1 1/2 cups water
+3/4 cup Thai jasmine rice uncooked
+1 (13.5 ounce) can coconut milk
+1/4 cup white sugar
+1/4 teaspoon salt
+1/2 cup milk
+1 egg, beaten
+1 tablespoon extra-virgin coconut oil
+1/2 teaspoon vanilla extract
+1/2 teaspoon coconut extract
+1 wedge fresh pineapple (optional)
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.
+1 pound lean ground beef
+1 onion, diced
+1 green bell pepper, diced
+1 (14 ounce) can beef broth
+2 cups fresh corn kernels
+1 (10 ounce) can diced tomatoes with green chile peppers
+1 (15 ounce) can tomato sauce
+1/2 cup salsa
+1/2 teaspoon chili powder
+1/2 teaspoon paprika
+1/2 teaspoon garlic powder
+1/2 teaspoon salt
+1/2 teaspoon ground black pepper
+1 teaspoon minced cilantro
+1 1/2 cups uncooked Thai jasmine rice
+1 cup shredded Cheddar cheese
In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
Cover and cook until rice is done, about 25 minutes.
Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.
+1 pound ground beef
+1 (26 ounce) jar spaghetti sauce
+1/2 teaspoon garlic powder
+3 cups cooked Thai jasmine rice, cooled
+2 eggs, lightly beaten
+3/4 cup shredded Parmesan cheese, divided
+2 1/4 cups shredded mozzarella cheese
+2 cups cottage cheese
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
2 tablespoons butter
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup Thai Jasmine rice
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat
Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.