Coconut Rice

I make so many lists – reminders of stuff to do, movies to see, books to read, recipes to try and the groceries needed to make those recipes. All these lists are helpful in accomplishing all the things I’d like to do and ramps up in December with the increased amount of shopping and planning and social events around the holiday season.

The new list I’m going to make starting now: a “Do Not Buy” list. As well as a reminder of the food I need to buy for the next few weeks, there’s going to be a column of all the stuff that’s around here that I have more than enough of.

I came across this idea last year and finally see the sense in it after buying a bag of rice and a container of curry powder last time I shopped for groceries – both things I needed four weeks ago but had forgotten I’d purchased since.

I don’t mind having two or three cans of tomatoes or coconut milk around because I’ll make something with them before they get close to going bad. But the rice could be affected by the temperature in my place and spices, though they don’t go bad, shouldn’t be kept for too long as they lose their potency.

I made this coconut rice to clear out some shelf space. And because it’s a tasty alternative to plain rice.

Start with rice. Rinse and drain it.

Rice.

Rice.

Cook an onion with some curry powder in butter.

Onions and curry powder.

Onions and curry powder.

Add the rice…

Add the rice (a whatfoodimade action shot™!).

Add the rice (a whatfoodimade action shot™!).

…and stir so the rice is coated with the butter.

Stir to get the rice coated.

Stir to get the rice coated.

Add the coconut milk.

Add the coconut milk (a second whatfoodimade action shot™!).

Add the coconut milk (a second whatfoodimade action shot™!).

Cover and cook for 15 – 20 minutes. Add salt and pepper and serve.

Coconut Rice.

Coconut rice.

Coconut rice.

Coconut Rice

1 Tbsp. butter
1 onion, finely chopped
1/2 tsp. curry powder
3/4 cup long grain rice
14-oz. can unsweetened coconut milk
salt and pepper

In a large saucepan, melt butter over medium heat. Add onion and curry powder and sauté for 5 minutes, until onion is soft. Then, stir in rice until coated with butter.

Vigorously shake can of coconut milk. Add entire contents to rice and stir until blended. Increase heat and bring mixture to boil. Cover, reduce heat to low and simmer gently for 15-20 minutes until coconut milk is absorbed. Add salt and pepper if you wish.

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