After making my April Fool earlier this week I had half a can of coconut milk in the fridge that needed to be used. Inspiration hit: I'd steam the rice with coconut milk.
Oh my god! Where has this dish been all my life? So easy! So good! It took plain old white rice and brought it to a whole new level. Rich and flavorful, the rice also had a really nice mouth feel and texture.
I served it under a tofu-ramp stir-fry, but found myself having a second helping of rice – sans veggies! Sure using coconut milk upped the fat content, but I wasn't terrible concerned since the rest of the meal had no saturated fat and was low in calories.
I predict that coconut rice becomes a staple in my repertoire. It will be delicious with spicy shrimp, and I have visions of a coconut-rice dessert. (Think sweetened coconut sticky rice with grated dark chocolate and strawberries or mango. Yum!)
About Me
- Erin
- Ridgewood, NJ, United States
- In the fall of 2007 my husband and I moved to Germany. After more than a year of traveling, eating, and living abroad, we were transferred back to the states. At the time of our return, I was 34 weeks pregnant. This is a true account of our re-assimilation, reverse culture shock, and impending adventure into parenthood.
A Southern Something
I don't think there are quite enough sausages in the South to maintain the "Wurst of the Week." Instead, I am replacing this sidebar feature with "A Southern Something." To start, I'd like to introduce you to chow chow. A pickled relish, chow chow can be made from any number of vegetables, including cabbage, onions, or green tomatoes.
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1 comment:
Hilary Stokes has a nice spicy shrimp with coconut rice recipe as I recall. I started making coconut rice after she made this for dinner one night.
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