Posts Tagged With: coconut
This is a hard recipe because I never measure.
Bring a 2 qt pot* of water to a boil. Add salt generously (4-5 Tbsp) to boiling water.
*The pot that you use for rice should be wide bottomed. Rice likes to be stretched out in a pot not piled on itself.
Add rice to a slow count of 8 (or add 3 cups).
Stir rice and turn down a little (to avoid splashing out of the pot).
Leave boiling for 4 minutes (5 or 6 minutes if it’s Basmati). You want to try some “kernels” of rice. If they are still a little crunchy the rice is ready to drain.
Add 1 1/2 cup coconut milk to the rice (on the burner). Stir in coconut milk but take care not to over stir and get mushy rice.
Cover turn to a high low (like #4) for 4 minutes…this creates a golden bottom crust (ymmmmmm). After 4 min. turn to low or minimum.
Leave covered on low/minimum for 10 minutes. After 10 minutes taste rice. Is it still hard? If it is cover for another 5minutes…repeat if nessecary.
Finish by uncovering the pot for up to 20 minutes (10 minutes works but the longer the rice cooks the drier it becomes).
(even though it tastes good cold too)
3 adult suppers
3 Ripe Plantain Banana
2 cups water
1 1/2 cups Coconut milk
1/8 tsp (2 pinches) ground cardamom
The blacker the Plantain the better! The softer they are the more sweet they are. BUT yellow, like this one, works too(it just has to boil longer to get soft and more sugar to sweeten the recipe).
Peel plantains.Make sure to scrape the banana, to remove stringy banana bits.
Or alternatively cut into the skin and outer flesh of the plantain.
Cut Plantain in half and then half again. Cut plantain length wise to expose seeds.
Remove seeds and core (It is hard and unpleasant in the sauce)
Boil in 2 cups of water for 10 minutes.
Add coconut milk, sugar and cardamom.
Reduce heat and let simmer for 15 minutes.
Or until you have a creamy consistency.
Serve with Coconut Rice or Chapati or on its own.
3 adult sides
Yesterday’s beans? Hakuna Matata-No Problem!
Just add a bit of water to the beans and boil until creamy. Then:
I added yesterdays rice at the end to heat-up the rice.
1 cup Mung/Muungi Beans
1 cup Coconut Milk canned or 1 cup shredded fresh coconut mixed with 1/2 cup water
3 Tbsp Sugar
Sort and clean the Mung beans.
Boil the Mung Beans for 25 minutes. Drain water.
Add Coconut milk or add fresh shredded coconut mixed with water. Add sugar and turn to medium. Don’t stir too much!
With the lid off let the mung beans come to a boil and then them down to low. Let simmer for 15 minutes. Don’t stir too much!
Enjoy with a cup of tea for breakfast, lunch or dinner.