Thai Coconut Rice


2 cups jasmine rice
2 cups coconut milk
1 3/4 cups water
2-3 tbsp. dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil

1. Pour oil into a large pot over medium high heat.
2. Add rice, coconut milk, water, shredded coconut, and salt to the pot and cook for a few minutes, stirring to keep rice from sticking to the pot.
3. After a few minutes when the liquid has begun to bubble, stop stirring. Reduce heat to just above minimum and cover tightly with a lid. Simmer for 20 minutes or until most of the liquid has been absorbed.
4. After 20 minutes, if it needs just a little more time or if you’re not quite ready to eat yet – turn off the heat, put the lid back on, and let the covered pot stay warm and sit for another 5-10 minutes.


Spanish Rice


I love this side dish. It’s quick (only takes about 20 minutes), easy, and easily tweaked to just what you’re in the mood for. This last time I made it a little smokier by buying chili flavored canned tomatoes, and upped the cumin and garlic. Sometimes I make it even spicier but the enchiladas I served it with had a decent kick so I didn’t make the rice too crazy. Adapted from the Pioneer Woman.

2 tbsp canola oil
1/2 large onion, chopped
2 cups long grain rice (white cooks faster, but if you want to do brown, just allow more time)
3 cloves garlic, crushed (add more if you’re in the mood for it)
10 oz can chili-flavored diced tomatoes
4 oz can diced green chilies
2 cups chicken broth (more as needed, can also use water)
1 tsp cumin (more to taste)
kosher salt to taste
fresh cilantro, chopped

1) Heat oil in large pot over medium heat. Add onions and cook for 4 minutes. Reduce heat to low and add rice and garlic (make sure not to burn the garlic – yuck). Stir constantly over low heat for 3 minutes.
2) Add tomatoes and chilies, and cook for 2 minutes.
3) Add brother and stir together. Taste test! Add kosher salt, cumin, and whatever other spices strike your fancy.
4) Bring rice to a boil, then reduce heat to low, and simmer, covered for 10 to 15 minutes, or until rice is done. Add more chicken broth or water as needed.
5) Serve with fresh cilantro on top.

Portobello Risotto

2 tbsp butter
2 cups portobello mushrooms
2/3 cup marsala wine
5-6 cups chicken stock
1/3 cup of peeled and minced shallots
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley

1) Melt the butter in a heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté for 5 minutes. Then add the rice and stir to combine.

2) Add marsala, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add stock, a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
3) Stir rice almost constantly, waiting until the stock is almost completely absorbed before adding the next 1/2 cup (this takes around 25-30 minutes). The rice should be just cooked and slightly chewy.
4) Stir in the Parmesan and season to taste with salt and pepper. Garnish with chopped fresh parsley.