It is not very often that my children will suggest something for me to cook. But when it happens, I oblige to do what they ask. Today Lisa’s request was coconut rice. I had posted a recipe of coconut rice a year ago but thought I would share it again because it is so simple.
Ingredients for 4 people:
- 2 cups of Jasmati rice,
- 1 1/2 cup of coconut milk,
- 1 1/2 cup of broth, 1 tsp of salt.
- Place all the following ingredients in the round mold.
- Place the octogonal silpat to cover it and microwave for 15 minutes.
At half time, remove the top and with a fork fluff up the rice and see if you need to add more liquid. Some rice may need a little more than other ( you may add up to 1 cup).
3. Continue cooking the rice.
4. Fluff the rice up with a fork and serve. Et voila!!!
To accompany it, I fix a salmon with a ginger marmalade. I wanted fish and was looking for somewhat of an Asian flavor to add to my fish. I did not want soy or ginger. As I was looking in my pantry I saw this ginger marmalade I had bought a few weeks ago, and thought of brushing my fish with it.
So there it is:
Ingredients for 2: 1 salmon filet of about 1lb, 2 tbsp of ginger marmalade, salt and pepper.
Place the salmon on a silpat or flexipan and drop 1/2 tbsp of the ginger marmalade on the salmon. With a pastry brush, brush the salmon with the marmalade. Then sprinkle the salmon with salt and pepper and cook the fish in the oven for 5-7 minutes ( I like my fish medium rare..) in a warm oven of 400.
To serve, place the coconut rice on the plate, place the salmon atop. You may add more ginger marmalade on the side of the fish, but I did not. I also added a brocoli souffle ( recipe to follow) to my plate. Yummy!!! C’est tout!!!