Saturday, March 24, 2007

coconut milk - featured product

coconut milk is a trusty pantry staple. it's versatile, tasty and inexpensive. most common in thai, indian, and hawaiian cuisine, the sweet, rich flavor can be the perfect foil to a spicy element. my favorite way to put it to use is in one of the best comfort foods around: coconut rice. i usually choose the lite version because it's not a very far departure from high-test coconut milk and hey, i've got a wedding dress to fit into. coconut rice is a little sweet and rich without being too heavy. here's how i do it:

coconut rice

prep: 5 mins
cooking: 25 mins
nap afterward: at least 45 min

2 cups basmati rice
1 tbs butter
14 oz. can coconut milk
1 cup water
1 tbs cane sugar
1/2 tbs salt

melt the butter in a medium sauce pan and add rice. stir rice in butter to coat and begin to cook a bit. a few minutes later add water, coconut milk, sugar and salt to pan. cover and simmer for about 20 minutes on low. remove from heat and let sit for a few more minutes. fluff with a fork and serve along side spicy black beans, peanut chicken satay or sweet and spicy yuzu shrimp. or if you want to eat it alone and are feeling fancy, toast some shredded coconut for garnish.

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