Savory Coconut Rice – Sugar-Free and Easy

Savory Coconut Rice – Sugar-Free and Easy

Asian Cuisine Rice Side Dish

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Turns out that cooking rice in water is way easier than it is in the much thicker coconut milk, and that’s just one of the issues. We also have to account for the fat being introduced, which is why I suffered through countless failed attempts, before finally nailing this formula. For me this features a great balance between stickiness and separation.

As far as the taste goes, the only sweetness here comes from the coconut milk, and some toasted coconut on top. If you want it sweeter, which apparently lots of chefs do, you can add a spoon of sugar, but that’s not what I’m into. I’m going to be serving mine with rich, fatty, often sweet-glazed meats, so I want a fairly simple, savory rice, that’s just subtly scented with coconut.

Having said that, there are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions, so personal adaptation is very much encouraged. So, whether you wait for the grilled hoisin beef teased herein, or you already have something in mind, I really hope you give this coconut rice a try soon. Enjoy!

Ingredients for 4 servings:

1 1/2 cups jasmine or long-grain rice

1 rounded teaspoon finely grated ginger

1⁄2 teaspoon red chili flakes

1⁄4 teaspoon turmeric

1 teaspoon kosher salt

1 cup water

1 (14-ounce) can coconut milk (not coconut cream)

1 bay leaf

1/4 cup toasted coconut to garnish

- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.

Classic Rice Pudding – Word on the Street Is

Classic Rice Pudding – Word on the Street Is

Dessert Rice

It’s not every day you find yourself walking next to someone on the street, who’s eating from a ridiculously large tub of rice pudding. Well, that’s exactly what happened to me the other day, and it served as a reminder for what a great, and comforting dessert rice pudding really is. 

For whatever reason, it’s usually not near the top when people list their favorite desserts, but despite that, it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Most recipes have you make the pudding in a clean pot, since, I’m assuming, they’re afraid the starch at the bottom of the pan used to cook the rice will burn. And, it probably would, unless you deglaze the bottom with cold milk before turning the heat back on. Not only will this simple step prevent the pudding from scorching, but also I think we get a little bit of extra toasted rice flavor. I also prefer an egg yolk to a whole egg, but regardless, be sure to whisk it in fast and furious, or they might scramble.

If you’re scared, you can temper the egg by mixing in a few spoons of the hot rice mixture, before blending in, but as I’ve said before, there’s nothing wrong with a little adrenalin-inducing danger in the kitchen. So, no matter what you garnish it with, or whether you eat it inside, or crossing Dolores Street, I really hope you give this a try soon.  Enjoy!  

   

Makes 4 Portions Rice Puddings:

1/2 cup uncooked white long-grain rice

1/4 teaspoon kosher salt

1 cup water

1/4 cup white sugar

1 1/3 cups milk

1/8 teaspoon cinnamon

1/2 teaspoon vanilla extract

1 large egg yolk

1 tablespoon cold butter

2 tablespoons dried cherries, chopped

Spanish Farro – An Ancient Recipe for an Ancient Grain

Spanish Farro – An Ancient Recipe for an Ancient Grain

Grains Rice Spanish Cuisine

Spanish rice was one of the first recipes I made for my parents after returning home from my first semester at culinary school. Ironically, I didn’t learn the recipe in class, but rather at a Mexican restaurant I worked at part-time.

I don’t remember much from that job, or decade, but I’ll never forget how that rice was put together, and that’s exactly how we’re doing it here – except for one minor detail. We’re not using rice.  

I really love farro, and have used it in various rice preparations, always with great results. This was no exception, and maybe my favorite so far. This larger, meatier, “ancient” grain pairs perfect with the spices, and I find it even easier to cook perfectly than rice.

If you don’t have a pan like the one used in the video, simply prepare everything in a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, wrap with foil, and proceed as directed. Either way, I really hope you give this a try soon. Enjoy!  

Ingredients for 6 portions:

2 tablespoons butter

1/2 cup finely diced onions

1 1/2 teaspoons kosher salt, or to taste

2 teaspoons cumin

2 teaspoons ancho chili powder, or other dried, ground chili

1 teaspoon chipotle

1/4 teaspoon dried oregano

3 tablespoons tomato paste

1 cup “pearled” farro, rinsed, drained well

2 cups chicken broth

- Bake at 350 F for 50-60 minutes, or until farro is just tender

How to Make Sushi Rice That Even Works for Sushi

How to Make Sushi Rice That Even Works for Sushi

Appetizer Asian Cuisine Rice Side Dish Tips and Techniques

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.

You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.

What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”  I really hope you give this sushi rice technique a try soon.  Enjoy!

2 cups sushi rice, rinsed well, and left to dry for one hour

2 1/4 cups water

1/4 to 1/3 cup seasoned *rice vinegar, or to taste

* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:

1 cup rice vinegar, or cider vinegar

1/2 cup white sugar

4 teaspoons kosher salt

This Tuna Poke is No Joke

This Tuna Poke is No Joke

Appetizer Asian Cuisine Rice Salads Seafood

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I’ll happily queue up at a boulangerie that does.

However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they’d get out. There’s one catch though. You have to use only the freshest possible tuna, even if that means it’s frozen.

Hopefully you’ll be able to get a hold of some fresh, sushi-grade tuna, but if you can’t, frozen will work. What many people don’t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it’s true.

So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!

Makes 4 portions Tuna Poke:

1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes

1/4 cup high-quality soy sauce

2 tablespoons sesame oil
1 teaspoon grated fresh ginger root

1/3 cup thinly sliced green onions

2 tablespoons roasted macadamia nuts, crushed

1 tablespoon finely crumbled dried seaweed

1/2 teaspoon hot red pepper flakes

1/2 teaspoon Kosher salt, or to taste

1 teaspoon toasted sesame seeds

Other delicious additions include (add to finished poke, not the marinade, otherwise you may lose that gorgeous appearance):

- seasoned rice vinegar

- lemon or lime juice

* Toss tuna with marinade, and chill for 2 hours in the fridge before serving.

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

Pork Rice Seafood Spanish Cuisine Spicy

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the technique. So, while you experienced paella makers will probably find this quite unremarkable, it really is intended for the first-timer. 

Real paella is not baked, but cooked on top of a fire, which results in a similarly textured rice to what you see here, except a layer caramelizes onto the bottom of the pan, and those gloriously crunchy bits are considered the best part. So, basically I’m telling you we left out the best part.

The trade-off is that this method eliminates most of the finesse and monitoring required by the traditional method. Consider this a gateway paella, and the first step to a serious, lifelong addiction. Besides the method, ideally you’ll use a wider variety of ingredients; things like clams, mussels, squid, chicken are all very commonly used, and will make your rice that much more interesting.

No matter how you cook you paella, one thing you must try to include is the saffron. Besides the short-grain rice, this is probably the most key addition. Unfortunately, the flavor and aroma are almost impossible to describe, so you really need to experience it yourself to fully understand. I’ve heard it described using things like “earthy metallic honey,” and “rusty champagne,” but these really don’t do it justice.

Anyway, if you’ve never tried to make paella before, I really hope this inspires you to give it a go. The Arborio we use here is easy to find in the big grocery stores, and as long as you stick to the liquid/rice ratio, there’s not a lot that can go wrong. And like I said in the video, stay tuned for my future attempt at a more classic version. In the meantime, I hope you give this quick and easy paella a try soon. Enjoy!

Ingredients for 4 large portions:

(best to use a 12 or 13 inch wide skillet)

For the saffron broth:

2 tsp olive oil

reserved shrimp shells from 1 pound of jumbo shrimp

1/2 to 1 tsp saffron threads, depending on how strong you want the flavor

2 1/4 cups chicken broth

*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

For the paella:

1 tbsp olive oil

8 oz sliced chorizo sausage, or any smoky, spicy sausage

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/3 cup Arborio rice

1/2 cup green peas

1 tsp regular or smoked paprika, optional depending on how much was in the sausage

2 cups (exactly) hot saffron broth, or just plain hot chicken broth

1 pound peeled and deveined jumbo shrimp

1 sweet red pepper, cut into thin strips

salt and cayenne to taste

garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley

lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.