This thick, satisfying, slightly sweet rice dish has a lovely golden color and is a good counterpoint to curry. It comes from Moosewood Restaurant Cooks at Home.
Coconut Rice
1 1/4 Cup water
1 Cup white basmati rice
1/2 Cup canned coconut milk
1/2 teaspoon turmeric
small piece of cinnamon stick or a dash of cinnamon
1/4 Cup raisins
Bring water to a boil in a heavy saucepan.
Stir in the rice and everything else.
Bring back to a boil.
Stir once.
Cover, reduce heat and simmer on low for 15 minutes.
Remove from heat. Let sit a few minutes. Then fluff and serve.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
May 28, 2012
April 9, 2012
Purple pudding
This pudding has a lovely color and thick satisfying texture. It keeps well enough to suitably make a day ahead. But you can also make it on a whim (like I did tonight) because it calls for ingredients I often already have in the pantry.
Purple Rice Pudding (with dates)
Ingredients:
1/2 Cup Chinese black rice
1 1/4 Cups half and half (or milk for a lighter dish)
2 Tablespoons sugar (brown or white, both work. or honey if you prefer)
pinch of salt
1 teaspoon finely grated lemon zest (use orange if you don't have a lemon)
small piece of stick cinnamon (or a pinch of ground, if you don't have a stick)
1 teaspoon vanilla extract
1/4 Cup chopped pitted dates
How to:
(1) Use a saucepan to bring 1 1/4 Cups water to a boil with the rice. Decrease heat, cover and simmer for 30 minutes. Do not drain any extra water.
(2) Add the dairy, sugar, half of the lemon zest, the cinnamon and vanilla to the rice. Return to a boil, stirring several times. Decrease the heat and gently cook for 15 more minutes, stirring occassionally. It will still be a bit soupy.
(3) Remove from heat and then stir in the dates and the rest of the lemon zest.
(4) Let cool a bit and serve warm or at room temperature.
Note: If you are making it ahead, transfer to a medium bowl and allow to cool to room temperature. Then cover and chill. You may need to add just a splash of milk to loosen it before serving.
This is a stripped down version of a lovely recipe from Ancient Grains for Modern Meals that calls for using rosewater infused dates -- something I would never do because I particularly dislike the flavor of rosewater. If you do like rosewater, then soak the dates in a teaspoon of it while the rice is cooking.
Purple Rice Pudding (with dates)
Ingredients:
1/2 Cup Chinese black rice
1 1/4 Cups half and half (or milk for a lighter dish)
2 Tablespoons sugar (brown or white, both work. or honey if you prefer)
pinch of salt
1 teaspoon finely grated lemon zest (use orange if you don't have a lemon)
small piece of stick cinnamon (or a pinch of ground, if you don't have a stick)
1 teaspoon vanilla extract
1/4 Cup chopped pitted dates
How to:
(1) Use a saucepan to bring 1 1/4 Cups water to a boil with the rice. Decrease heat, cover and simmer for 30 minutes. Do not drain any extra water.
(2) Add the dairy, sugar, half of the lemon zest, the cinnamon and vanilla to the rice. Return to a boil, stirring several times. Decrease the heat and gently cook for 15 more minutes, stirring occassionally. It will still be a bit soupy.
(3) Remove from heat and then stir in the dates and the rest of the lemon zest.
(4) Let cool a bit and serve warm or at room temperature.
This is a stripped down version of a lovely recipe from Ancient Grains for Modern Meals that calls for using rosewater infused dates -- something I would never do because I particularly dislike the flavor of rosewater. If you do like rosewater, then soak the dates in a teaspoon of it while the rice is cooking.
March 7, 2012
Crunchy Golden Rice Salad
One of my favorite hearty salads is a variation on the Jeweled Golden Rice recipe from the June/June 2006 issue of Eating Well. This savory dish marries great celery crunch with the the sweet/tart flavors of citrus and fresh cherries and combines whole grains with enough fresh fruits and vegetables to call it a salad. Right now we've got several feet of snow on the ground to remind me that it's a long wait to cherry season. But whenever I see cherries at the market, this recipe springs to mind.
The original recipe starts with cooking brown basmati rice in low-sodium chicken broth. I can't use chicken broth to cook for my family these days, but this recipe works equally well with vegetable broth. In our house, that veggie broth also needs to be soy-free. There's a vegetable broth produced by Pacific Natural Foods that's OK and several stores here carry it. I prefer the flavor of Safeway's house brand, O Brand Organics. Safeway isn't our favorite store, but I go there to stock up on broth. This recipe is readily gluten-free if you use gluten-free broth.
Fair warning: This isn't a recipe you can throw together at the last minute. The flavors and textures really benefit from chilling for at least an hour after tossing the dressing on the rice. Or put another way, this is a good dish to make ahead if want to get the cooking done and the kitchen cleaned up before company comes over.
Crunchy Golden Rice Salad (With Cherries)
Ingredients to get started:
1 Cup brown basmati rice
2 Cups vegetable broth
1 Tablespoon curry powder (I like the mild yellow curry powder from our local shop Summit Spice)
1/2 teaspoon ground turmeric
one pinch crumbled saffron threads (if you don't have saffron add a bit more turmeric for color)
Bring the above ingredients to a boil in a sauce pan, cover, reduce heat and simmer approximately 35 minutes until the liquid is absorbed. Remove from heat. Let stand 5 minutes and then fluff with a fork.
While the rice is cooling, whisk together in a large glass bowl or plastic container:
3 Tablespoons canola oil
1/3 Cup lemon juice
3 Tablespoons honey
1 Tablespoon orange zest (a microplane grater works well for this)
1 Tablespoon minced fresh ginger (keep the microplane out and use it for ginger too)
Add in:
All the cooked rice
2 Cups chopped celery
3/4 Cup chopped dried cherries (or don't chop them, your choice)
Stir to combine well. Cover and refrigerate at least one hour and as much as a couple of days.
Just before serving fold in:
1/4 Cup chopped scallions
1 Cup fresh dark sweet cherries pitted and chopped
3/4 Cup pistachios
Variations:
The original recipe suggested using a mix of unsalted pistachios, almonds, and cashews. My husband is allergic to almonds. I'm not a big fan of cashews. So I just use pistachios. I use salted pistachios and omit the salt called for in the original recipe. If you like almonds and cashews, use them. If you use unsalted nuts then add a pinch of salt to the dressing to brighten the flavor.
To make it prettier at the table, hold back half of the scallions and some nuts and sprinkle those on top at the end.
The original recipe starts with cooking brown basmati rice in low-sodium chicken broth. I can't use chicken broth to cook for my family these days, but this recipe works equally well with vegetable broth. In our house, that veggie broth also needs to be soy-free. There's a vegetable broth produced by Pacific Natural Foods that's OK and several stores here carry it. I prefer the flavor of Safeway's house brand, O Brand Organics. Safeway isn't our favorite store, but I go there to stock up on broth. This recipe is readily gluten-free if you use gluten-free broth.
Fair warning: This isn't a recipe you can throw together at the last minute. The flavors and textures really benefit from chilling for at least an hour after tossing the dressing on the rice. Or put another way, this is a good dish to make ahead if want to get the cooking done and the kitchen cleaned up before company comes over.
Crunchy Golden Rice Salad (With Cherries)
Ingredients to get started:
1 Cup brown basmati rice
2 Cups vegetable broth
1 Tablespoon curry powder (I like the mild yellow curry powder from our local shop Summit Spice)
1/2 teaspoon ground turmeric
one pinch crumbled saffron threads (if you don't have saffron add a bit more turmeric for color)
Bring the above ingredients to a boil in a sauce pan, cover, reduce heat and simmer approximately 35 minutes until the liquid is absorbed. Remove from heat. Let stand 5 minutes and then fluff with a fork.
While the rice is cooling, whisk together in a large glass bowl or plastic container:
3 Tablespoons canola oil
1/3 Cup lemon juice
3 Tablespoons honey
1 Tablespoon orange zest (a microplane grater works well for this)
1 Tablespoon minced fresh ginger (keep the microplane out and use it for ginger too)
Add in:
All the cooked rice
2 Cups chopped celery
3/4 Cup chopped dried cherries (or don't chop them, your choice)
Stir to combine well. Cover and refrigerate at least one hour and as much as a couple of days.
Just before serving fold in:
1/4 Cup chopped scallions
1 Cup fresh dark sweet cherries pitted and chopped
3/4 Cup pistachios
Variations:
The original recipe suggested using a mix of unsalted pistachios, almonds, and cashews. My husband is allergic to almonds. I'm not a big fan of cashews. So I just use pistachios. I use salted pistachios and omit the salt called for in the original recipe. If you like almonds and cashews, use them. If you use unsalted nuts then add a pinch of salt to the dressing to brighten the flavor.
To make it prettier at the table, hold back half of the scallions and some nuts and sprinkle those on top at the end.
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