Aromatic Coconut Milk Rice
Fragrant Rice Dish with Vuco Coconut Milk Premium
Introducing a wonderfully creamy and savory Coconut Milk Rice, crafted using Vuco Organic Extra Virgin Coconut Oil and Vuco Coconut Milk Premium. This nutritious and uniquely flavored rice is a delightful way to enjoy a different kind of meal, thanks to the rich quality of Vuco Coconut Milk Premium. Experience the exotic yet comforting aroma and taste that will elevate your dining table.
Main Ingredients- 1/2 Onion
- Vuco Organic Extra Virgin Coconut Oil, for sautéing
- 200g Vuco Coconut Milk Premium
- 1 cup Corn kernels (fresh or frozen)
- 200g Rice (about 1.5 cups)
- 2 Chicken breasts (about 300g)
Cooking Instructions
Step 1
Begin by rinsing the 200g (about 1.5 cups) of rice thoroughly under cold water. For a softer and more moist texture, soak the rinsed rice in water for about 30 minutes. Afterward, drain the rice well in a sieve.
Step 2
Finely slice 1/2 onion. Heat a generous amount of Vuco Organic Extra Virgin Coconut Oil in a pan over very low heat. Add the sliced onions and sauté them slowly and for an extended period until they become translucent and release a sweet aroma. This slow caramelization is key to deepening the rice’s flavor.
Step 3
If using canned or frozen corn, separate the kernels. If using fresh corn, carefully cut the kernels off the cob. Slice 1 chili pepper in half lengthwise, remove the seeds if desired, and then thinly slice it on an angle. Adjust the amount of chili based on your spice preference.
Step 4
Mince the 4 cloves of garlic. Cut the 2 chicken breasts into bite-sized pieces. Be careful not to cut them too small, as they can become dry during cooking.
Step 5
In the same pan used for the onions (you can remove the sautéed onions temporarily if preferred), add a little more Vuco Organic Extra Virgin Coconut Oil. Add the cut chicken breast pieces and sauté until they are lightly browned and no longer pink on the outside.
Step 6
Once the chicken is mostly cooked, return the sautéed onions to the pan. Add the minced garlic, 1 Tbsp soy sauce, 2/3 Tbsp curry powder, 2/3 Tbsp chili powder, and the additional 1/2 Tbsp minced garlic. Stir-fry for about a minute until the spices become fragrant and are well combined with the chicken and onions.
Step 7
Add the drained rice and the corn kernels to the pan. Stir-fry everything together with the aromatics and chicken for about 2-3 minutes. This step coats the rice grains in oil, helping to achieve a fluffy texture.
Step 8
Pour in the 200g of Vuco Coconut Milk Premium. Stir to combine it with the ingredients. Transfer the mixture to a rice cooker or a pot. If using a rice cooker, simply select the ‘cook’ function. If using a pot, cover with a lid, bring to a simmer over medium heat for 4 minutes, then reduce the heat to low and cook for another 10 minutes, allowing it to steam. This process infuses the rice with the fragrant and creamy essence of coconut milk, resulting in a delicious Coconut Milk Rice.
