Hey, everybody! After a sunburn, a wedding, waaaaaaaaaaay too much time on an airplane with a toddler seemingly possessed by Satan, and a week’s worth of too little sleep and too much fun, I am BACK from this:

and this:

and this:

to this:

That’s okay, though. There’s no place like home, even though I had to kill a few rogue cockroaches once I got here!

Anyway, it looks like Sara totally rocked it (of course) with spa week! Now we’re just back to regular food (like rice), but that doesn’t mean it has to be boring (because it tastes like coconut).
I love Sara’s Lime-Cilantro Rice with Pineapple with tropical stuff, but to mix things up sometimes, especially with Thai-inspired flavors (like Orange Thai Beef Skewers), this is my go-to grain. It’s a little creamy with a subtle coconut taste, a nice twist on plain ol’ white rice without overwhelming the flavor of the food too much. It’s fabulous with Jasmine or Basmati rice; just keep in mind that the cooking times might vary slightly (usually meaning you’ll have to cook it a little longer. Keep an eye on the bottom to make sure it’s not burning).
Coconut Rice
Our Best Bites
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

Serve with any Asian or tropical-inspired food.

Give it a whirl with…

Teriyaki Chicken or Beef
Bacon-Wrapped Teriyaki Chicken Skewers
Sweet and Savory Flank Steak
Asian BBQ Chicken
Chili-Lime Mango Chicken Skewers

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