This rice is probably my favorite rice to eat on its own. The sweetness of coconut really comes through and doesn't need sauce or condiments.While this recipe comes from Epicuriois, I've modified the recipe to use full cans of coconut milk and cream so there's not half cans left over.

This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan.I lightly beat four eggs and used a spoon to scoop in the egg.

An easy main meal.I really like the curries with coconut milk, plus this just used regular old yellow curry powder (English curry I believe). I used some left over rice, and it's more wait for it to cook, than real work. Heat level is adjustable to your preference. Plus you can use other proteins like shrimp or tofu if you desire. Just adjust the cooking times for what you use. Just so you know, the pictures, I'm making a half recipe.As I made this, it wasn't really what I would consider spicy. The wife didn't complain, and had 2 helpings, unusual for her.

Ever been in the kitchen, standing there, wondering, what's for dinner? Hum, have some chicken, some veggies, rice, but I don't have time to shop?Here is a quick, easy, one skillet dinner for 2 (or one really hungry person). So is this a fantastic, I would spend a months salary for this in a restaurant? No way. But it is fairly good, easy, quick, and adjustable for what you have on hand. Have tofu or beef instead of chicken, do it. Celery but no carrots, ok, that works. Frozen corn, but no peas, taste great, use it.Since this is using one pan and you are cooking the rice in it, you are getting the extra flavor in the rice from the ingredients, and less clean up.

A great treat if you want to have a filling, healthy meal. You can sub in the meat for a vegetable mixture as well.

Thai Coconut rice is a great alternative to just plain rice. It is slightly sweet and goes great with spicy Thai food. I got this recipe from my son.

Kozhukkattai is made by using different methods. This is a plain version with no filling inside. It's very easy to make. It can be a snack or breakfast. It's mostly made in Southern side of India. One thing you've to be careful about is, adding the water to make the dough, so that, the dough is not too loose or not too hard, just soft. You can add more or less grated coconut according to your wish.

My mother in law is Panamañian & taught me this dish. It is one of the more traditional dishes made in Panama. I have learned the simpler version. They use real coconut & fresh beans. My husband & son love this dish. I'm glad that I can bring my husbands dishes to our kitchen.

I had some left over rice in the fridge the other day that I turned into fried rice. This morning I decided to cook a batch of brown rice before breakfast, and the ingredients I threw together for this recipe sort of popped into my head for breakfast.

I had some coconut milk left from my chia pudding that i did not use and i said to myself let's improvise and turned out delicious.PS. You can add chili flakes if you like it spicy!!

Coconut rice in Indonesia, especially Jakarta is a staple. It's a breakfast, lunch, dinner, even a birthday meal!Coconut rice usually have other component in one plate to complete the dish.I'm gonna breakdown the recipe into 3 section, use #coconutricewwb to find the other two recipes ✌🏼#indonesia #indonesianfood #homecooked

I don't like it when the rice filling of omurice is soggy and flat, so I changed the order of doing things - and that was a big success!Instead of adding the flavorings after adding the rice, by flavoring the chopped ingredients first, the rice doesn't get flat and soggy, but is still well flavored.If you wrap the omelette in plastic film while it's still hot to neaten the shape, it will turn out nicely. For 1 serving. Recipe by Megutoraman