A fresh recipe that is versatile enough to go with almost everything or add some fresh seafood and it becomes a stand alone meal. It’s traditionally found as an accompaniment for Asian style meals, especially a Thai Curry or have it with a fresh leafy green salad for something different. Super easy, super quick, super tasty!
Recipe:
Ingredients:
- Oil or Butter
- Ginger
- Cooked Rice
- Coconut Cream
- Salt
- Pepper (Optional)
Preparation:
- Mince or dice ginger into small pieces
- Cook rice or have rice already cooked
Method:
- Heat oil in wok or pan
- Saute ginger lightly
- Add rice, mix and fry until rice is well warm
- Add some pepper (optional)
- Add a generous coating of coconut cream, mix and cook
- Add a generous amount of salt, tasting along the way
* The secret is in the salt be generous to bring out the coconut flavour
Video Transcript
Hello and welcome to good for you living, this video is part of the cooking basics series where I’m going to show you a simple 2 step method that is going to be a foundation to all your cooking. Today is a quick recipe it’s coconut rice, it has enough flavour to be a stand alone meal, well for us no fuss blokes anyway or it’s extra special as an accompaniment in those asian style dishes. I’ve taken it BBQ’s and it’s always gone of well. So let me tell you about these two step principles, first it’s about oil and water you separate your ingredients that you are going to cook in oil and those cook in water and second everything is a salad, so if you’ve ever made a salad before you can make this one without a problem. So I hope that this is going to be good for you and let’s get into the kitchen.
Ok we are starting with our wok or frypan set to hot and let’s have a look at our ingredients, the oil ingredients are ginger and our water ingredients are cooked rice and coconut cream. Ok a quick check of temperature and I’m adding butter as our oil you don’t need too much but you can be generous if you like. As you can see it’s just enough so every bit of ginger is well covered. We are turning the heat down to a medium so the butter doesn’t burn and the ginger sautes nicely. No need to be crazy fast on this dish, it’s going to be quick anyway.
Ok once that has had a chance to cook we can add our rice. It has to be cooked rice, raw grains of rice won’t work. Whether it’s cold and made the night before or hot and freshly made it doesn’t matter, as long as the rice has already been cooked all the way through. So all we are doing is treating this like a salad and mixing and tossing the ingredients around.
Ok the rice is now nice a warm and we can move onto a bit of seasoning and our salad dressing. First some pepper and I like to cook the pepper while the food is still relatively dry. So now let’s give it a bit of a mix, and now for the dressing which is just coconut cream. Just enough to give the rice a generous coating and again we mix. I prefer to use coconut cream, it’s thicker then coconut milk and for this you want a coating over the rice not a runny sauce. So it’s just a matter of mixing and stirring and cooking letting the sauce or the dressing reduce and thicken that little bit more. Now a very important ingredient the salt, and plenty of it, be very generous with this. If you are not sure taste some of the rice and add more if you need. It’s always easier to add salt then it is to take away from food. And at the same time you should be able to taste the coconut flavour. Now that is looking very nice, you can see that there is not much of a sauce at the bottom of the wok that’s mainly what we are looking for. So this is a very simple recipe everyone that tastes this always asks how I make it. There are not many ingredients but the method follows the same two step principles as my other cooking. First separating the ingredients that you cook in oil and those that you cook in water. And second everything is a salad it’s a matter of mixing and tossing the ingredients and then refining your salad dressing and mixing that through. Now you can dress this up with some cooked peeled prawns to give it a bit of a summer flavour. Ahhh you can see that the rice is quite sticky with the cream, that’s good. Or I’m going to top it off with some of these shallots, and there it is.
Wow coconut rice, quick and simple full of flavour and every so moreish well the secret is we packed it full of salt, but that’s ok if you live a healthy and balanced lifestyle your body will allow you to indulge at times and your body will love it too. The idea is for you to take control of your cooking and your consumption. So why do these principles work, well first oil and water, it’s more about temperature control once you’ve put your water intense ingredients in you won’t be able to take your cooking past 100 degrees centigrade or 212 farenheit, which is boiling point. and remember everything is a salad so you don’t complicate your cooking. Stirfrys are a salad, soup is a salad, all we are doing is just mixing the ingredients up. A salad is a salad and meat and 3 veg, that’s a salad as well,it’s just not well mixed. Like most things you are going to have to have good preparation to succeed. So practice your cooking, enjoy eating and start creating your own signature dish. Visit good for you living dot com, like my videos, leave a comment, send me recipe challenge or just drop me a line, and remember living it’s good for you.