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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, July 2, 2010

COCONUT RICE (from Robin Miller Quick Fix Meals)


In the time it takes to make regular quick-cooking rice, you can add a few ingredients to make an ordinary side dish an extraordinary one. Throw this together the next time you make rice for a stir-fry!
One 14-ounce can light or regular coconut milk
1/2 cup reduced-sodium chicken broth or water
2 1/4 cups quick-cooking white rice
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the coconut milk and broth in a medium saucepan and bring to a boil. Add the rice, cover, and remove from the heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the cilantro, and season to taste with salt and pepper.

Double the batch and freeze leftovers (in freezer bags) for up to 3 months. Thaw in the microwave for 2 to 3 minutes on LOW. then reheat for 3 minutes on HIGH before serving.

Total Time: 10 minutes

For added coconut flavor, add 2 tablespoons shredded coconut iust before serving. You can also toast the coconut on a baking sheet in a 350°F oven until golden brown, about 5 minutes.

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