Spicy Coconut Rice with Peanut Butter

Liz’s Rice Recipes

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_8726

Halloween was here. It was a wet, windy and grey day. It didn’t matter what costume you’d planned to wear because you needed a huge raincoat to go trick-or-treating. The brave ones went out anyway and came back with loads of different candies. I have eaten so much candy this week I need to run a marathon to shed off the tons of sugar, ingested, in such a short spell of time. Are you still eating Halloween Candy, like me, and feeling guilty about it but still eating it, anyway? My food diary is on strike… remember I had one this year?

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_8721Today I want to share with you a simple rice recipe. Please don’t say “oh no, another rice recipe”. I love eating rice and have to find innovative ways of cooking it because I eat it at least three times a week. I love nuts too, so you’ve guessed right. I added some peanut butter to the rice and it tasted extremely nice. If you don’t love nuts, then am afraid this is not the rice for you. Wait for my next rice post. If you love nuts, then please give it a try, sometime. I promise you’ll LOVE it. We enjoyed eating this rice and the recipe has since been added to our ‘repertoire of recipes’. I wish you a wonderful weekend and a happy candy eating, if you’re still at it.

  • Ingredients 
  • 500g (2½) cups basmati rice
  • 2-3 tablespoons olive oil (I used three)
  • 2 medium onions, moon sliced (200g)
  • 4 cloves garlic crushed (you can reduce if you wish)
  • 2 teaspoons grated stem ginger (fresh)
  • ¼-1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 2 teaspoons mild curry powder (or adjust brand to your taste)
  • 1 teaspoon paprika
  • ⅓ cup chunky peanut butter
  • 750ml (3 cups) stock (broth) (or you can add water a bouillon cube)
  • 250ml 1 cup coconut milk
  • Salt and pepper to taste
  • ½ cup roasted cashew nuts, peanuts or nut of your choice
  • 2-3 tablespoons chopped fresh coriander (cilantro) or 2-4 stems green (spring) onions/scallions, chopped or chives if you prefer.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7182Please always remember to assemble all ingredients before you start

Rice & Fennel_4218_2Soak rice for 30 minutes in cold water.

Rice & Fennel_4225Drain thoroughly.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7615Add the olive oil to a large pan over medium heat. Add onions, garlic, ginger and chilli flakes and cook stirring until onions are lightly browned.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7189Add rice, increase heat, stir and fry for four minutes, until almost dry,

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7193then add cumin, coriander, curry powder and paprika.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7195Reduce heat, stir and fry for about one minute or until thoroughly mixed (don’t burn spices).

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7635Add the peanut butter and stir to mix thoroughly

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7637then coconut milk  and stir to combine

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7199Then add  stock.  Stir, season with salt and pepper, increase heat and bring to a rapid boil for 1 minute, stirring frequently.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7644Cover and continue the rapid boil for another 1 minute, then reduce heat and simmer 12 minutes without lifting the lid (just make sure it doesn’t burn at the bottom). After 12 minutes, remove from heat and leave to stand, undisturbed for 12 more minutes.

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_7646Lift lid, add chopped cilantro (or green onions or chives) and nuts, fluff the rice and serve immediately. (Non-vegetarian: you can also add fried, crumbled bacon (I do this sometimes)

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_8725I served this rice with some roast chicken and some veggies on the side

Spicy Coconut Rice with Peanut Butter myfavouritepastime.com_8739We all enjoyed eating it. I hope you do too!

Spicy Coconut Rice with Peanut Butter

Preparation time: 30 minutes; Cooking Time: 45 minutes; Serves: 4-6

Ingredients

  • 500g (2½) cups basmati rice
  • 2-3 tablespoons olive oil (I used three)
  • 2 medium onions, moon sliced (200g)
  • 4 cloves garlic crushed (you can reduce if you wish)
  • 2 teaspoons grated stem ginger (fresh)
  • ¼-1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 2 teaspoons mild curry powder (or adjust brand to your taste)
  • 1 teaspoon paprika
  • ⅓ cup chunky peanut butter
  • 750ml (3 cups) stock (broth) (or you can add water a bouillon cube)
  • 250ml 1 cup coconut milk
  • Salt and pepper to taste
  • ½ cup roasted cashew nuts, peanuts or nut of your choice
  • 2-3 tablespoons chopped fresh coriander (cilantro) or 2-4 stems, chopped green (spring) onions/scallions or chives if you prefer.

Instructions

  1. Soak rice for 30 minutes in cold water. Drain thoroughly.
  2. Add olive oil to a large pan (pot) over medium heat (I used a 9”, 23cm pot). Add onions, garlic, ginger and chilli flakes and cook stirring until onions are lightly browned.
  3. Add rice, increase heat, stir and fry for four minutes, until almost dry, then add cumin, coriander, curry powder and paprika. Reduce heat, stir and fry for about one minute or until thoroughly mixed (don’t burn spices).
  4. Add the peanut butter and stir thoroughly to combine, then coconut milk and stir and lastly, add stock.  Stir, season with salt and pepper,  increase heat and bring to a rapid boil for 1 minute, stirring frequently. Cover and continue the rapid boil for another 1 minute, then reduce heat and simmer 12 minutes without lifting the lid (just make sure it doesn’t burn at the bottom).
  5. Remove from heat and leave to stand, undisturbed for 12 more minutes. Lift lid, add cilantro (or green onions or chives) and cashew nuts or peanuts, fluff the rice and serve immediately. (For non-vegetarians, you can also add fried, crumbled bacon (I do this sometimes).

Points to Note:

  1. After the first 6 minutes of simmering, the water will reduce drastically, just lower the heat completely and let it continue simmering and steaming without lifting the lid.
  2. For this recipe I used 400ml (1⅔ cups) water + coconut milk for every 200g (1 cup) of rice.
  3. Last updated: 22 November 2014

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

88 thoughts

  1. A meal as good and healthy and pretty as it can get 🙂 Can’t thank you enough for sharing this fragrant rice dish! Anything that has to do with rice and coconut is my favorite 🙂
    I know a coconut-shrimp curry recipe that would like for sure. Come check it out 🙂

  2. I must say that I cook rice very rarely nowadays because as a kid I ate SO much plain rice with soy sauce (hahah so typical, right?) that I got a little burnt out. But this is truly a unique recipe! This is what I’ll go to next time I work up my old rice appetite 😉

    1. Ha ha even me I would get burned out of the same thing day in and out. I never cook the same rice twice, so I can eat it everyday without getting tired. Have a lovely week!
      Liz

    1. Hi Evelyn,
      Thank you so much for your kind comments. I have just had fried brown rice with bacon and peas for dinner. It was delicious. Have a wonderful week. Best wishes
      Liz

  3. I would never say “oh no, another rice recipe” – I’m also a complete rice fanatic, probably eat it about 4 times a week :). Hope you’re well!

    1. Haha, same here. I am more than a fanatic. I sometimes eat it more than 4 times a week. Thanks for popping by. Enjoy the rest of your week.
      Liz

  4. Great idea and it sounds very good. And so nice to see another interesting rice recipe. I love rice. You can post rice recipes every day. 🙂

    1. Hi Cristina,
      Thanks so much for nominating me for the sunshine award and for thinking my blog is sunny. What a nice description. I wish you a wonderful week and a happy blogging. Best wishes!
      Liz

    1. […] 5.) I made a random meal of peanut butter rice at age 4. Long before I knew it was en vogue. […]
      Hi Shanna,
      And that marked the birth of “Curls and Carrots” Did you ever imagine it would lead to a blog?? am so glad you now have a blog to share all your great recipes!!! Best wishes!
      Liz

  5. You will not hear me complaining about too many rice recipes! Rice is so fabulously versatile I always enjoy discovering new ways to serve it. And this dish really is original!

    1. Hi Afra,
      I am terribly sorry. This week has been a whirlwind of events. I am finally getting to answer your message. I love rice too, intact am crazy about rice. Thanks for complimenting and have a lovely week!
      Liz

      1. Oh, you should never feel you have to apologize for taking your time to respond! You know that it sometimes takes me aaaages to get back to my blog.
        But as always it is lovely to hear from you 🙂 Wishing you a lovely evening…day..week 🙂

  6. Hi Liz, I think this may be added to my iPad recipe file! Everything I like is in it and doesn’t it sound good. I like the addition of nuts. Did you see get the bread recipe? I’m not sure which post I put it on in response to your request. If you didn’t and can’t find it let me know and I’ll try to resend it.
    I hope you have a lovely weekend and Remembrance Day isn’t horrible wet and grey. Seems to be that way here every year, but then, maybe that is a good reminder to us all of what our soldiers had to go through. I so enjoy your blog and recipes and the originality of them.

    1. Hi Sandy,
      go ahead and add it. Did you send me a bread recipe? Please resend it. I have just checked my bread folder and I don’t seem to have saved it there. The weekend is rather pleasant. A hue of sunshine and brighter skies, but still chilly of course. It’s a very lazy weekend. I want to brew some coffee and just hang around. Enjoy your weekend.
      Liz

      1. You bet Liz! You need 6 cups of flour, 1 tbsp. instant yeast, 1tbsp or to taste salt and 3 cups of warm water. That’s it! Mix it all together in a large bowl (sometimes I have to get in with my hands but just mix enough to incorporate all the dry with the wet. Cover the bowl with plastic wrap, set in a warm space. When risen, punch down, roll out on a floured surface and cut into 3 rolls. Tuck the ends in and place each long roll on a cookie sheet that has been covered lightly with corn meal. Cover and allow to rise once again. meanwhile, heat oven to 450 F. Place a large pan of water on the bottom rack and allow it to come to a steaming boil. Once heated, put the risen rolls in the oven on the middle rack and bake for 25 minutes. The very best part is that there is no fat in this recipe, lots of lovely flavour and I can never resist cutting the heel from one loaf and slathering it in butter! I’ve used whole wheat flour, a mix of white and whole wheat and I’ve occasionally added some Red River cereal for texture (about 1/2 cup in place of 1/2 cup of flour). The steam from the water helps to give the loaves a really nice golden crust. I sometimes cut a couple of shallow cuts through the top of each loaf when I set it for second rising prior to baking. Good luck! Let me know how it turns out for you. It’s my go to recipe now!

        1. Thank you for much for giving me the recipe. I shall try it and if it turns out well I shall post it under “Guest Post” with your name on it. And by the way you are welcome to “Guest Post” some of those lovely recipes you have in my blog, any time you wish. Thanks so much for your friendship. I’m so glad I met you. One day, “Insha Allah” I’m sure we shall meet in person. Have a lovely weekend. Best wishes!

        2. Hope it turns out ok for you Liz. A relative who lives in Alberta says her water never comes to a boil in a pan in the bottom of her oven. Perhaps it has something to do with altitude. I’m at sea level and it works great for me! It’s a rainy grey weekend, but that’s ok, I’m into baking mode! Best to you too.

        3. Hi Sandy,
          We are only 300m above sea level, so mine should be good to go. I shall let you know how it went. Talk about a rainy weekend right now we’re having flurries alternating with rain. How interesting…Sandy could you tell me the approximate measurement in grams of one cup of flour as specified in your recipe. I know you have a scale, Please let me know, thanks. Have a lovely week!
          Liz

        4. Liz, it works out to about 150 grams. That is just plain white flour so you may have to adjust for whole wheat or adding Red River cereal. Yes, please let me know how it turns out for you! I have even baked the recipe in my sons outdoor oven and although it had a fairly thick crust it was delicious! I love snow! I just whispered that though because many many others hate it! Cheers Liz!

        5. Hi Sandy,
          It’s great to hear from you…you always make me smile. Thanks so much for the conversion, I shall bake the bread tomorrow and keep you posted. I am so excited, I can’t wait to try it. Have a lovely day, Sandy. I love snow too, even though, sometimes, I dread shovelling. it’s a good workout, though, for the arm and a great way to sweat out some calories too. Best wishes!

  7. A friend asked me if I ever cook rice with coconut milk, so guess what I just sent her! I had been telling her about your many recipes that filled that bill, so how convenient that you post one just now. Thanks for the great timing!

    1. Hi Dorrie Anne,
      Thanks for sending her. I love coconut rice and sometimes spice it up with some crunchy peanut butter. It tastes really great. Thanks for popping by and have a wonderful weekend.
      Liz

  8. Liz, haha – this is a good alternative to the kid’s Hall-o-ween candy.
    🙂 Cashews, coconut milk, peanut butter, coriander, all the spices… Oh, my, some of my favorite flavor combinations! And great tip to soak the rice to remove some of the starch. Of, course, I will never argue with lots of flavorful garlic and onion (and wow, the red chile really pops – what a gorgeous red color – on the pan). I will absolutely make this rice. I do love how it all comes together perfectly in the final steps. Scrumptious, as usual, Liz!

    1. Hi Shanna,
      You make me want to cook this rice again and again. I love eating it. It tastes really good. I love eating rice so I’m always looking for ways to make it have a different taste. I shall be browsing your blog to see if there are any rice recipes. Thanks for stopping by and have a lovely day. We have some nice soft sunshine today. How gorgeous. Best regards!
      Liz
      DONE….

        1. Oh, Liz – You are torturing me here. You are just a little devil. Ravenous now! And also smiling. Have a fabulous rest and be well! With a nutrtious and delicous meal in your tummy – and your family’s. Warmly, Shanna

    1. Hey Mama D,
      I have missed you. I hope you are all okay. life is good except for rain-snow-hail and cold. I am glad you love peanuts…me too! Have a lovely weekend!!!
      Liz

        1. Ha ha you must be getting lots of tourists, then. Finally, you can have the beach to yourselves. How lovely. I always wished I lived by the sea our even a lake. Maybe one day my dream will come true. Have a wonderful week!
          Liz

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