Last weekend, I bought Moroccan Stew from a local market, and then made some basmati rice to go with it. Because I am one, I had much too much rice. I also had a mango. So I cut the mango up into the remaining rice and separated it into two containers for later eating. Good.
Except, not having cooked the rice and mango together (as I have previously), the mix was kind of bland — no blending of flavors, really. So tonight, I made coconut milk with the recipe suggested by Mark Bittman in How to Cook Everything: basically, you take a 1:1 ratio of water and dried unsweetened coconut, boil the water, put the coconut in a blender (I used a food processor), add boiling water to coconut, pulse a few times, and then let it sit ten minutes. Then you strain it and voila, you’ve made coconut milk, sans can, sans expense of can. Yay.
I added the coconut milk to the rice/mango mix, and yum. A little cinammon wouldn’t be bad on this, either.
I love Bittman. I’m enjoying his new blog, Bitten, too, over at The New York Times (where his “The Minimalist” cooking videos have long kept me entertained).