|Place of origin||Burma, India, Indonesia, Malaysia, Thailand, Colombia, Venezuela, Panama|
|Region or state||South and Southeast Asia, Latin America|
|Main ingredients||Rice, coconut|
|Cookbook:Coconut rice Coconut rice|
Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in places all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from Southeast Asia to the Caribbean.
In Burmese cuisine, ohn htamin (အုန်းထမင်း), as rice cooked with coconut milk is called, is a ceremonial staple food, often eaten in lieu of plain white rice. In the most basic version of ohn htamin, rice is cooked with a base of coconut milk, along with fried shallots and salt, adding to the rice's savory and rich flavours. Ohn htamin is commonly paired with Burmese-style sibyan curries.
The rice cooked in coconut milk is actually quite common in Indonesia, with each region developed their own version of it. In Indonesia, plain coconut rice is usually made from white rice, coconut milk, ginger, fenugreek seed, lemongrass and pandan leaves. The most common coconut rice recipe in Indonesia is nasi uduk from Jakarta. Another coconut milk rice recipes includes nasi gurih from Aceh and Javanese nasi liwet. Nasi kuning is Indonesian yellow rice which is quite similar to coconut rice with addition of turmeric as coloring and flavoring agent. Another similar coconut rice recipe are rice dumplings with thicker texture, such as burasa from Makassar and lemang popular in Minangkabau.
In Thai cuisine, sweet coconut rice is very popular as a dessert or sweet snack. It is made with glutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripe mango and an additional dollop of coconut cream. Outside of the mango season, it will also be eaten with other fruits or semi-sweet dishes. Other popular coconut rice desserts are khao tom mat, where sweet banana is steamed inside sticky rice while wrapped in a banana leaf, khao lam, where the rice and coconut milk mixture is steamed inside a section of bamboo, and khao niao kaeo, a very sweet dessert of glutinous rice, coconut milk, and large amounts of sugar, and most often pink or green in color.
In India, coconut rice (Tamil: தேங்காய் சாதம்) is famous in the southern regions. In India coconut rice usually made from basmati rice with mild coconut flavours acquired from coconut milk, and commonly served with curries. It is made with coconut flakes (or grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).
In Sri Lanka, coconut rice is often referred to as "milk rice" or kiri bath. It is widely served across the nation on special occasions to mark the auspicious timings or moments. It is accompanied by lunu miris a spicy onion sambol grinded with red chilli, onions, tomato, lime and salt with umbalakada.
Colombia and Panama
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On the Caribbean coast of Colombia and Panama, arroz con coco is a typical side dish for fish. It is made from white rice cooked in a base of coconut milk and combined with shredded coconut meat, water, salt, raisins (optional), and sugar.
In Puerto Rico coconut rice is usually served with fish and made exactly like Colombian and Panamanian, arroz con coco. Other popular ingredients are kumquats, onions and cilantro. Arroz con coco or arroz con dulce is also a dessert made with milk, coconut milk, coconut cream, raisins, vanilla, rum, sugar, ginger, and spice. Puerto Rican rice pudding is popular in Colombia, Cuba, and Venezuela.
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- Sarah Cook. "Coconut rice". BBC Good Food. Retrieved August 18, 2014.
- "Menu". Yangon Kitchen. Retrieved 24 September 2012.
- Duguid, Naomi (2012). Burma: Rivers of Flavor. Artisan Books. p. 237. ISBN 9781579654139.
- Maria Endah Hulupi (June 22, 2003). "Betawi cuisine, a culinary journey through history". The Jakarta Post. Retrieved August 18, 2014.
- Cut Raisa Prillya (23 January 2013). "Yuk, Sarapan Pagi Lezat Nasi Gurih Bu Ros". atjehpost.com (in Indonesian). Atjeh Post. Retrieved 18 August 2014.
- Janet DeNeefe (June 5, 2010). "To Stir With Love: Zara or ‘nasi liwet’ at Soekarno-Hatta?". The Jakarta Post. Retrieved August 19, 2014.
- Leela (March 20, 2009). "Thai Coconut Sticky Rice and Mango ข้าวเหนียวมะม่วง". SheSimmers.com. Retrieved 30 May 2014.
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