Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
Soak the beans overnight. Cook them in a pressure cooker (or stovetop if you have patience and time), with 5 cups of water. Make sure the beans are clean, because you will need to use the cooking water when you are done.
In a large pot or dutch oven, saute the onion and garlic. Add the cooked beans and bean water, salt and pepper, and a pinch of thyme. Add the rice and coconut milk. Cover and cook over a low flame until rice is done. Make sure to stir it occasionally.
Pour the milk and coconut milk into a pan with a pinch of salt and bring
Soak the rice in cold water 30 minutes & rinse.
Measure the sweetened condensed milk and stir in the saffron. Set aside.
Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
Can be served warm and garnished with golden raisins or sliced almonds.
Served cool can be topped with Redi Whip.
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt.
Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
Stir in squash and bell peppers.
Bring to a boil.
Reduce heat and simmer for about 10 minutes or until squash is tender.
Stir in shrimp.
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
Serve!
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
375\u00b0. Put flour and coconut milk in separate wide, shallow bowls
ver medium heat, add the rice and coconut milk and let it come to a
Wash the rice as usually.
Join rice and cold water in a pot
ater runs clear. Soak rice in warm water, 2 to
>Break cinnamon sticks, peel and cut ginger in small pieces
mbine 2 3/4 cups milk and coconut milk in a saucepan over medium
Heat the oil and saute the shallots and lemongrass. Add the wine and simmer until evaporated. Add the crab meat and coconut milk and simmer for 10 mins. Add the cream and simmer for another 10 mins. Season to taste and set aside to cool.
Transfer the mixture to 4 pastry rings and chill for at least 2 hours. Just before serving, remove the pate from the molds.
Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
Heat the oil in a wok over a medium-high heat. Add the leek and pepper then stir in the garlic and ginger. Saute for 2-3 mins. Season.
Add the salmon, cream and coconut milk to the wok and simmer for 4-5 mins, until the fish is cooked through. Garnish with parley before serving.
red bell pepper, celery, ginger, and garlic; saute until carrots soften
hredded coconut on an oven tray and toast
Whisk together pineapple juice and lime cordial. Distribute between 12 popsicle molds or paper cups. Freeze until partially set. Insert popsicle sticks in the center of each popsicle. Freeze until set.
Combine yogurt and coconut milk. Pour on top of frozen lime layer. Freeze for 4 hours, or until set.