Cooking Light, November 2002
I’ve never cooked rice with coconut milk. CTM doesn’t like coconut so I’ve always been weary. This is one of those, I had a recipe and thought about following it but didn’t really, dishes. I used 1 1/2 cups of chicken stock and 1/2 cup of coconut milk. Don’t. The rice is really sticky. Use either the recipe allotted mix or 2 cups of chicken stock and 1/2 cup of coconut milk or some variation there of. It was creamy, but sticky.
So, I had the rice, the butternut squash, the onion, the black beans and the spices for the rice. I ALSO had a zucchini from Monday that we didn’t use the pineapple chunks from the skewers we didn’t make. I added all that to the pan and sauteed them with the veggies from the recipe ingredients. Once the rice was done, I tossed it all together. It was a little on the dry side from the rice, but O M G it was fabulous! It made a HUGE pan of rice that was full of interesting flavors and veggies. I am sooooo making this again!! Maybe sans pineapple though…the chunks were HUGE!
Measuring cups and spoons
Saucepan for rice
Large nonstick skillet for veggies