Hello! I hope everyone had a lovely weekend and Monday. It was actually pretty warm here. Warm and rainy. But now the tides are turning. Soon it will be cold and rainy. 🙂 And suddenly if feels like we’ve stepped backwards into February. I’m in a big sweater sipping on some tea. I don’t want to go back. I want the warmth. And I’ve been in the mood for summery foods that remind me of places where the temperature probably never gets below 60. Like coconut, for instance. Who doesn’t love coconut any which way they can get it?
I really like making Thai red curries. It’s a good excuse to use tons of veggies. It’s what I make when I have no idea what to make. And if you’re making a comforting curry why not have a little rice on the side, right? Because CARBS! Ahh…carbs. My favorite. 🙂
But one day I decided I didn’t just want normal brown rice or white rice on the side. I wanted to do a little something something. I love flavoring rice with chilies. But this time I decided to go the coconut route.
This fluffy, delicious rice is cooked in coconut milk. I used full fat, but I’m guessing a lower fat version would work fine too. It gives the rice such a nice subtle coconut flavor. Just a touch of jazz hands. You definitely know it’s there, but it’s not too out there so as to clash with whatever you might be making. So you know what that means…make it with all the things!!! On the side of curries, baked chicken, steak, burger night, waffles…OK, maybe not that last one. Or maybe it could be a new cool trend, like chicken and waffles? 😄 Or maybe not. 😉 I like to finish this rice by putting some thick strips of coconut on top. Coconut here, there, and everywhere! I’m making up for not eating coconut much during my youth by binge eating it now.
Call me crazy, but I think this could be the start of a really great rice pudding. Maybe cook the rice in a little more coconut milk so it’s runny like rice pudding…then add in some toasted almonds, maybe some toasted coconut, and some cinnamon (of course). And maybe to keep the beach theme going add in some hunks of mango when it’s all done. Is anyone else hungry yet?
This rice is so nice and comforting. It’s like the food equivalent of hugging your favorite stuffed animal. So I can just sit here, eating my rice, pretending that I’m in some kind of tropical locale. Time to put some salsa music on. 🎉
(From How to Cook Everything by Mark Bittman)
- 1 tbsp peanut or vegetable oil
- 1 cup long-grain white rice
- Salt and pepper to taste
- 2 cups canned coconut milk
- Put oil in a medium saucepan over medium heat. Add rice and stir until it starts to become translucent, about 2 minutes.
- Add the salt and pepper. Stir in the coconut milk.
- Bring to a boil, then reduce heat to low and simmer, covered, for about fifteen minutes, or until the liquid is absorbed.