I’m not really one for making rice. It’s not that I don’t like rice, it is just that I usually get more excited about other foods. Fortunately, I gave this recipe a shot. It is awesome, especially topped with the leftover filling from my (wildly successful) Gali Ji Baos. Chris thinks that the Gali Ji Bao filling served with this rice would be ‘servable to other people’.
We have an interesting food rating system at Duke’s house. Many of our dinner guests have more discriminating palates than we do, so we rate things on a scale of ‘never make it again’, ‘make it for us, but not for others’, and ‘Who can we invite over to share this awesomeness with?’
Chris had a friend over when I served the baos, and I couldn’t help but wonder if he was amused by them or thankful that his wife sticks with more typical culinary endeavors. Who knows? In any case, I think I’m pretty lucky that Chris will eat any of the concoctions that I decide to make.
After making the baos, I had a decent amount of filling left over and an open can of coconut milk that was begging to be used. I recalled a recipe that I read recently on Branny Boils Over and decided to go for it! Later I found out that you can freeze coconut milk to save it until you need it. Good thing, because I anticipate using the other half of the can soon!
- 1 cup rice (I used Jasmine because that’s what we owned.)
- 1 1/4 cup water
- 1/2 cup coconut milk
- 1/2 tsp tumeric
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 30 g raisins (about 1/4 cup)
- Add all ingredients to a pot with a lid.
- Bring to a boil.
- Reduce to a simmer.
- Simmer covered, stirring occasionally, until the rice has absorbed the liquid.
Servings ~ 4
Calories ~ 239, Fat ~ 6 g, Carbohydrates ~ 43 g, Protein ~ 4 g