COCONUT RICE
Storage Ingredients
3 cups rice
1 1/2 cups water
2 cans coconut milk (13.5 oz. each)
2 teaspoons sugar
1/4 teaspoon salt
Combine and bring to a gentle boil the water, coconut milk, sugar, and salt. Stir in rice, reduce heat to low, and cover with a lid. Cook for 25-30 minutes. If you want to be really fancy, consider garnishing with toasted coconut and a little fresh cilantro.
Dear Linda sent me this recipe after enjoying the coconut rice at a Relief Society luncheon. I always like rice but preparing it this way transforms the normally blank canvas of a typical side dish into something special. Just because it’s food storage doesn’t mean it has to be boring.
Tags: gourmet food storage, Thai one on
July 27th, 2009 at 9:35 pm
So last night I was looking in my fridge for something I could pack for today’s lunch. Hmmm, I had a pot of leftover rice and it made me think of the recipe from your book for Coconut Beef Curry. I had bought the ingredients a few months ago so as soon as I whipped out the can opener I was ready. Sure enough it was 10 minutes from start to finish. I didn’t have the canned beef on hand so I turned it into Coconut Vegetable Curry. It was so good! I took the whole pot of it to share with my coworkers and no one could believe it was all out cans. Of course, that prompted a discussion about food storage and a couple dates to meet at the cannery. Just thought you’d like to know!
July 28th, 2009 at 8:16 am
BOOOOONNIE! This is just the best news! I very, very carefully selected those recipes in the book, for ease and yumminess, and I still have real recipe shame. But I’m so happy to learn that the coconut beef curry can go meatless AND be a hit with the masses! Thank you for that insight!
Your timing is perfect…I had an idea hit me just yesterday and I’m going to try something totally new on this website. Stay tuned!
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