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Jam Lady

Coconut Rice, Very Nice With Jerk Chicken

Coconut Rice with Green Peas

2 tablespoons coconut oil
1 cup finely diced onion
2 cups long-grain rice, washed and drained
teaspoon salt
1 tablespoon grated ginger
cup coconut milk
1 cup cooked peas
3 tablespoons toasted coconut

1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tight fitting lid.
3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Note: I keep forgetting about the toasted coconut until I'm starting to cook and there's no shredded coconut in the pantry. I also don't believe that coconut oil is going to add that much and use my default canola oil to saute onion and rice.

If serving with jerk chicken or pork, fresh mango is a lovely accompaniment.

that sounds nice.

i recon you would enjoy exploring tamil/south indian/shrilankan recipes ,im not sure about suitable books ,i learned in south london

a lot of coconut,yogurt and veg is usually involved

the fish dishes are pretty good as well

I`ll have to try that, my rice`n peas is usually a bit tasteless.
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