Spice Up Your Rice – Sticky Coconut & Coriander

coconut rice

The second part of my Spice Up Your Rice mini-series, this has become a firm favourite in boosting my clean bulk. Super easy (as ever) but with a richer, creamier taste than standard Basmati and a perfect compliment to Asian style dishes. Cooking the rice in coconut milk does increase the fat content of this rice, but it’s all monounsaturated, meaning your body utilises it for energy quickly, instead of storing it.

Ingredients:

  • Basmati rice (75g per person)
  • 1 can Coconut milk
  • 1 bunch fresh coriander
  • 1 tbsp coconut oil

Method:

Melt the coconut oil in a saucepan over a medium heat. Add the rice grains and coat evenly in the oil. If you’re doing a large portion, you might want to add a bit more oil, so all the rice is coated.

Tip the contents of the coconut milk into a bowl and mix to a smooth consistency. Measure out the same volume as the rice, eg. 75g rice = 75ml coconut milk. Add to the pan, along with the same amount of water. Bring to a strong simmer, whilst stirring; then cover and turn the heat right down to it’s lowest setting. Cook the rice like this forĀ  10-15 mins, stirring regularly to ensure it doesn’t stick to the bottom of the pan. The rice should be slightly sticky and not watery in texture when it’s done – you shouldn’t need to drain it.

Top with fresh chopped coriander and serve.

Let me know if you want a particular rice recipe via twitter or the comment box below!

 

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Spice Up Your Rice!

spice up your rice

Apologies to everyone who’s been asking for recipes recently, I moved house this week so blogging kinda went out the window. BUT, as of today, my content will be much more frequent and I’ve got tons of fab recipes to share.

As anyone who follows me on twitter will know, I’m currently doing a clean bulk. My PT has increased my intake of complex carbs by about tenfold and after two weeks, I’m pretty god damn bored of sweet potatoes and rice. So for the past week I’ve been trying to find ways to jazz it up, while keeping it clean.

This is the first part of the INCREDIBLY exciting mini series ‘Spice up your rice’ (I know, try to contain yourselves…) I’ll post 4 ways I’ve started eating rice which helps me on my way to hitting my massive 400g daily carb target, without going insane. For those of you who meal prep, you can still cook a giant batch of plain rice, then portion it up and add the flavouring ingredients afterwards. First up, Spicy tomato rice.

Ingredients:

  • Rice (I used 75-100g wholegrain rice per serving for this)
  • 3-4 tbsp Tomato Puree
  • 2 peppers (I used 1 red, 1 yellow, for sweetness and colour).
  • 4 spring onions
  • 1/2 chilli (optional)

Method:

Cook the rice according to packet instructions. Drain and set aside. Meanwhile, finely chop the peppers and chilli, if using. Slice up the spring onions, but separate the green and white parts.

Heat a large frying pan on a medium heat and add a little oil. Add the white parts of the spring onions and when softened, add the diced peppers. If you like it really hot, add the chilli now too. If not, add it cold at the end. Once the veggies are softened, but still retain their shape, add the tomato puree and rice. Mix everything up well, so the puree colours the rice, and allow the rice to fully heat through. Season with salt and pepper and sprinkle over the green parts of the spring onions for crunch.

This is great with a chicken breast and chipotle sauce if you’re stuck for a decent dinner and need to hit some macros.

Don’t forget to tweet me some pics if you make any of my recipes! Next up…Sticky coconut rice with coriander