Friday, May 28, 2010

Coconut Ginger Rice with Crispy Fried Shallots

My Husband wanted me to make this for a potluck that his work is having....I wanted to make pasta salad. We have a jar of mayo in the fridge (no clue why, I just work here), and I'd like to get rid of it because little man is allergic. My thought is...people like mayonnaise. If I make a pasta salad, people will eat it, the mayonnaise will be gone, and all will be right with the world once more.

But my husband looked at me with those eyes that said, " I am really excited about this* dish." So I gave in. I won't be there to see the polite, yet inquisitive faces when he sets down a large bowl of rice and lentils, so I don't have to know how it is received. I will be at home chowing down on some leftovers and watching "13 going on 30" in peace.

This decision however posed another I make it to suit my own taste? Should I tone down the spices for a more mellow flavor that would be pleasing to the masses? Or do I kick it up a notch and wait for the leftovers to come back to me. I decided to compromise at about halfway. Feel free to adjust it to suit your tastes.

I really enjoy this recipe, and so do the kiddos. The coconut milk is full of fat and calories that are super good for their little growing bodies. I usually take a smaller portion for myself, and load up with a big side of steamed veggies. It's all about moderation, don't ya know.

Also important to note, the crispy fried shallots make an excellent topper on steamed veggies! It's the crunch of a breadcrumb, the taste of an onion ring, all without the gluten!

What you need

1 can coconut milk
2 tbs plus one tsp minced ginger from a jar
6 cloves garlic peeled and pressed
2 tbs sugar
cayenne to taste
2 dashes nutmeg
1/4 tsp salt
3 rice cooker cups rice
1 rice cooker cup lentils (rinsed well, drained, and sorted as always)
more salt
rice cooker

more salt

Whisk together the first seven ingredients in a bowl.

Add the rice and lentils to your rice cooker, and pour the coconut mixture over the top. Add broth up to the liquid line required for four cups of rice.

Press down the lever and walk away.

Meanwhile in the frying pan.....

Heat your oil over medium heat and thinly slice your shallots.

Carefully add the shallots to your hot oil. Sprinkle with a pinch of salt.

Cook until crispy, flipping once. For me it took about 3 minutes on each side, but it may take longer depending on how your stove thin you slice...etc.

Remove shallots with a slotted spoon and set on a paper towel (preferably out of reach of the hubster, trust me it makes a difference) taste, and add more salt if desired

At some point your rice cooker will tell you it is done. At this point you should walk over and find out if it's a lying sissy la la or not. You will be able to tell by...
1.) the liquid will be gone
2.) the taste test, it should be the right texture............................................


Mine was not done...grrr....slam down the cook button and show that rice cooker who's boss. If it makes you feel better you can mutter under your breath, "I'll tell you when you're done". When your rice cooker is really and truly done, dump the contents into your serving bowl, season with salt to taste, fluff, and sprinkle shallots over the top as garnish.

*I was going to say, "look at me getting all fancy here with the italics and stuff. Don't worry it took me about twenty minutes to figure out how to do that, and switch it back. I'm not getting all high tech on you". Then I hit publish and totally forgot about my little asterisk friend for about 24 hours...oops....ya high tech editing is at the bottom of my list of stuff to improve on. How bout I focus on finishing my blog once and a while.

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