구운 야채를 곁들인 콜롬비아 코코넛 라이스

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Along Colombia's Caribbean coast, coconut milk replaces plain water in the rice pot constantly, giving everyday rice a subtly sweet, rich backbone that pairs naturally with grilled or roasted vegetables and seafood. 이 요리는 해안 지역의 습관을 반영하여 코코넛 밥과 구운 야채 한 접시를 곁들여 간단한 채식 저녁 식사를 제공합니다. The technique that matters is heat control: coconut milk has enough fat and sugar to scorch on the bottom of the pot faster than water does, so a lower simmer and a covered rest at the end keep the rice creamy instead of burnt. Roasting the vegetables separately at high heat gives them real char that a simple saute wouldn't achieve. It's a straightforward, satisfying plate that channels the coastal Colombian instinct to build a full meal around a well-seasoned pot of rice.

재료

서브 4

• 1 cup흰 쌀
• 1.5 cups코코넛 밀크
• 0.5 cup물
• 0.5 tsp좋은 바다 소금
• 1빨간 피망(chunked)
• 1호박(chunked)
• 1붉은 양파(chunked)
• 2 tbsp올리브 오일
• 1 tsp파프리카
• 0.5 tspchili flakes
• 0.25 cup고수(다진 것)

조리법

1. 1

   야채를 구워주세요

   오븐을 425°F(220°C)로 예열하세요. 피망, 호박, 양파를 올리브 오일, 파프리카, 칠리 플레이크, 소금 한 꼬집과 함께 버무립니다. Roast 25 minutes, stirring once, until charred at the edges.

2. 2

   Cook the coconut rice

   Meanwhile, combine rice, coconut milk, water and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer 18 minutes until the liquid is absorbed.

3. 3

   Rest the rice

   불을 끄고 뚜껑을 덮고 5분간 놔둔 후 포크로 휘핑해 주세요.

4. 4

   Combine and finish

   Fold the roasted vegetables into the coconut rice, or serve them layered on top. 서빙하기 전에 고수를 뿌립니다.

   Watch the rice near the end — coconut milk scorches faster than water, so lower the heat if it's browning too fast on the bottom.

변형

• •

  ダハ・ドユルク・ビル・アナ・イェメク・イシン・ウゼрин・イズガラ・カariデсу・エkurein。

• •

  カライプのプロィールを読んでください。

• •

  あなたの意见を闻いて、あなたの意见を闻いてakuだしい。

저장

밀폐용기에 담아 최대 3일간 냉장보관하세요. Reheat with a splash of water or coconut milk to loosen the rice.

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