Coconut rice recipe rice cooker : Cookery courses paris
Chè d?u tr?ng
White Bean Dessert (literal translation) One of my favorite desserts... well actually ALL desserts are my favorite desserts! This is a very simple dish that can be made in a single pot (or rice cooker). I'm kind of lazy at writing down recipes and I'm horrible at following them as well. I tend to "eye" things and use finger measurements. I think it's my mom's doing. I remember when she taught me how to cook rice she said "put rice in the pot til it reaches your first knuckle and pour water in until it reaches your second." I recently lost the plastic cup that goes with my rice cooker and I've been following my mom's instructions... seems to be working fine. There are different preferences to this dessert... wet or dry. One is the consistency of a porridge and the other is much like bread pudding (stiff clump). I like it stiff so if you like it runny add more water to my recipe. The ONLY ingredients are: sticky (sweet) rice, black-eyed peas, sugar and coconut milk (thick white kind). Che Dau Trang 1/2 cup of Black eyed peas (soak overnight) 1 cup of Sticky (Sweet) rice 1 can of Coconut milk 1/4 cup of sugar (I don't like it too sweet... feel free to add more) 2-2 1/2 cups of water Wash rice, mix beans, rice, sugar and water together and cook. I used a rice cooker, but you can do it on the stovetop. Just watch the pot and make sure it doesn't burn, add water if necessary. If you're using the rice cooker just follow their instructions. Serve warm or chilled in a bowl, topped with coconut milk. Nom Nom!spice must flow- recipe
mish-mash curry dish i threw together and thought i should share.
1 onion, chopped
1 large sweet potato, cubed
1 ripe tomato if ye have one
1 can garbanzo beans
1 cube knorr veggie bouillon
1 fat T minced garlic
1 t minced ginger
1 big T biryani sauce
red pepper flakes
salt & pepper
gobs of fresh plain yoghurt & chutney
slivered almonds and raisins if you have em
small handful of shredded coconut
ok... set to boiling some rice in yer rice cooker.
sautee the onion and garlic in olive oil and butter. when softened add the sweet potato, lower your heat to prevent scorching, it will need to simmer a while. add the tumeric, ginger, cumin, curry powder, s & p, and red pepper flakes. sautee until everything gets a bit sticky looking and then:
take 1 cube bouillon and 1 T biryani sauce, mixed together in 1 cup hot water. pour this broth over your veggies and simmer on low heat. add the chickpeas and tomato. when reduced and the potatoes have cooked through, add slivered almonds and coconut. your curry is ready when the sauce has cooked down to a sauce-y consistency.
serve with the rice, topped off with yoghurt and chutney, and maybe some lentil sprouts too if yer a good sport.
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