Coconut Rice

I forget where I stumbled across this recipe, so I can't give the proper credit. But it's pretty darn good. It's a nice change of pace from other rice dishes. It's creamy, and slightly sweet - not quite a rice pudding, not quite a risotto. I find it goes well with fish or any kind of tropical-themed dish.

The Dish:Coconut Rice.
The Ingredients:
1 can of coconut milk (unsweetened)
1 1/4 cups water
1 1/2 cups jasmine rice
1 teaspoon sugar
Pinch salt
The directions:
Rinse off the rice to remove the dust off of it. I like to do this by putting the rice in a fine mesh strainer, dipping the bottom half of the strainer in a bowl of water, and then running my hands through the rice to wash it off.

Place the coconut milk, sugar, salt, and water in a pot and bring to a boil, stirring occasionally and making sure the sugar is dissolved. Add the rice and drop the heat. Cover and simmer until the rice is cooked through. You may want to stir the rice occasionally.

Salmon Loaf

3 flat cans skinless & boneless salmon (7 or 8 oz cans) *** DO NOT drain or discard liquid

About 1 and 1/2 pieces of white bread, including crust, torn into small pieces

2 eggs, slightly beaten with a fork

2 Tbsp minced parsley, if you have it

1/2 tsp salt

1/8 tsp pepper

 
 

In large bowl, mix all ingredients.  Include the 'juice' from the salmon cans.  Flake salmon and blend well.  Pack evenly into greased 8 x 4 inch loaf pan.  Set in pan containing about 1 inch of hot water.  Bake at 375 degrees for 45 to 50 minutes.  

For Dill Sauce, mix sour cream (low fat is ok) and dried dill weed.  Heat and stir over very low heat on range top just until warm.  If it gets too hot, it will separate.  I just guess at quantities.  For one meal, maybe 1/3 cup sour cream.  Add about 1 tsp dill, stir, and add more if it looks like it needs more.  As you-know-who says, just eyeball it.