Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, November 21, 2014

Coconut and Scallion Rice

We all know rice is one of the simplest and most common dishes on the dinner table. But it doesn’t take much to go from plain white rice to an inviting, flavorful side—or tasty base for stir-fry.

Cook the rice in rich, creamy coconut milk, thinned with a little chicken broth (or water, to keep it vegetarian) and finished with mild, earthy scallions. The combination of sweet and savory gives new life to everyday rice.

Tip: Rice doesn’t take nearly as long to cook as some may believe. The texture should be tender, but still a little firm and chewy—not mushy. Cook rice in a skillet instead of a deeper pot so that both the grains and the liquid have room to spread out, allowing absorption to occur faster and more evenly. 

Note: If you’re not familiar with canned coconut milk, be aware that there’s typically a layer of solidified cream on top (better varieties have a thicker layer). Even shaking the can won’t break the thick cream. Simply push a spoon through it and into the thin, watery milk below then gently stir to combine until the mixture is smooth and creamy.

Solidified cream on top 
Push a spoon through the cream layer
Stir gently to combine
Serves 4

  • 1 tbsp olive oil
  • 3/4 cup basmati rice (or other long-grain white rice), soaked in cold water 30 minutes, rinsed and drained
  • sea salt
  • freshly ground black pepper
  • 1 cup coconut milk (from a 15-oz can)
  • 1/4 cup chicken broth (or water)
  • 4 scallions, thinly sliced
Sliced Scallions
  1. Heat a 10-inch, nonstick skillet over medium heat and add the olive oil, swirling to coat. Add the rice and season with salt and pepper. Stir-fry 1 minute.
  2. Add the coconut milk and broth (or water) and stir well to combine. Bring to a simmer then reduce the heat to low, cover, and cook until the liquid is absorbed, 12-14 minutes.
  3. Remove from the heat and stir in the scallions, fluffing the rice as you stir. Check for seasoning, adding a little salt, if needed. 

Stir-Fried Rice in Oil 
Coconut Milk and Broth Added
Stir in the scallions, fluff the rice, and serve hot.

Coconut and Scallion Rice

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