Friday, February 19, 2010

Coconut Rice (with some unauthentic-y twists)

As a rule, I hate anything coconut-y. It's rich and creamy, which seem like things that would add up to a food I'd love but, for some reason, it just makes me feel stabby. Coconut rice is the exception. It took me until last fall to even try the stuff but it actually pleasantly surprised me. I hadn't had coconut rice since that first time, but a few days ago I was craaaving some and it just so happened that I had left over coconut milk in the fridge (from making the spicy pumpkin soup from Vegan Comfort Food. Will post pictures soon!). I was too tired to follow a recipe so I decided to hope for the best and jsut wing it. The result was delicious, albeit not the most authetic rendition.

1/2 cup rice
coconut milk*
2 cups water

sesame oil
1 onion, chopped
1/2 zucchini, chopped into small cubes
1 small tomato, chopped into small cubes
1 large button mushroom, sliced
splash of dark soy sauce
salt & pepper to taste
small squeaze of ginger paste (optional)

Cook the rice in the coconut milk/water mixture. Boil for 15 minutes and then drain.

While the rice is cooking, sautee the onions in the sesame oil (use a large frying pan or small sauce pan). Add the rest of the vegetables and heat on low until the rice is done cooking.

Add the rice to the vegetables and mix. Add some turmeric (as much as you like, but I used about 2 tsp.), soy sauce, the rest of the coconut milk, and ginger paste.

Done! So quick and easy. I put a little dollop of chopped cilantro mix my flatmate had in the fridge and it complemented the sweetness of the rice really well.

*use as much as you'd like but know that a little does NOT go a long way in this recipe. I finished all the left over coconut milk in this recipe and still would have preferred a stronger flavor. Also, save a little on the side to add towards the end.

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