Ronnie's Notes
We used to be a rice family. It was one of those foods we all agreed we liked. Ed, my daughters, Meredith and Gillian, and me.
Unfortunately I made it so often that we reached a saturation point.
I had jumped the shark of rice cooking.
We were riced out.
For years.
A few weeks ago, Meredith got a rice cooker. She and her husband and family had a sudden yen for rice.
Which got me to thinking that Ed and I hadn’t had it in a long, long time.
So I went out and bought a package of jasmine rice and made this recipe for African Coconut Rice. It’s a little hot. A little sweet.
Ed said “wow, this is so nice. We haven’t had rice in so long. I miss it!”
I’m guessing there’s a lot of rice in our near future. White, brown, red. All sorts.
I just won’t overdo it this time. I hope.
Instructions
Heat the vegetable oil in a large saute pan over medium heat.
Add the scallions and pepper and cook for to soften them.
Add the tomatoes and cook for .
Add the rice, stir, and pour in the coconut milk.
Sprinkle with salt to taste.
Raise the heat and bring the liquid to a boil.
Boil for one minute.
Turn the heat to low.
Cover the pan and cook for or until the rice is tender and all the liquid in the pan has been absorbed.