Lets just say a well-respected local newspaper contacts you and says, “Hey, we’d like include you in a food story we’re doing. You’ll be creating a meal and we’ll be shadowing you while you shop and cook. You’ll be one of five chefs we’ll be profiling. Can you create a dish write a recipe and be ready tomorrow?”

Wow. Me?! Sure!

No problem at all. I’ll just create something simple like Seared Sea Scallops with Mango Melon Salsa and Coconut Rice. Its not fancy, its not complicated. Just let the fresh, in-season ingredients shine through. An easy recipe that anyone at home can create. Nooooo problem. Ha! I can cook this dish in 30 minutes. Piece of cake.

Except for one thing. I’ve been spoiled by my rice cooker. I don’t know how to make jasmine rice without it. The water measurements, timing and technique are totally different. I mean…I’ve never ventured outside of the ‘one-finger-push-button’ technique of the rice cooker.

I know. I’m spoiled, sheltered and stupid.

I undercooked my rice in front of the mighty food critic, Brian Ries. I watched him chew chew chew gulp cough. He was brave and polite - but I think I saw him pop a couple of Tums behind my back. He also scribbled notes on his little notepad. It probably read, “lets not call her again.”

How could I, a Chinese cook, mess up RICE of all things?!?! Thats totally sacreligious and I might as well be disowned by my “peeps.” “Ahhhh….Jaden-grasshoppa….Confucious, Buddha and Jackie Chan all very much upset. We meditate and pray for your awakening.”

Thank goodness that the scallops were perfectly cooked and the salsa was refreshing. I’ll post the photos next week when the paper publishes the article. Of course I had to go home immediately and make the rice properly in a pot just to prove myself a worthy citizen of the Chinese race.

 

Perfectly Cooked Coconut Jasmine Rice without a Rice Cooker

serves 4-6 as side dish

1 tbl butter
1 tsp brown sugar
2 tsp kosher salt
2 cups jasmine rice, washed and drained well
½ cup good, thick coconut milk (shake can to mix well before opening)
2 cups water
1/4 cup sweetened coconut flakes

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Tropical Rice makes you feel like you’re on vacation…coconut, pineapples, macadamia nuts. When I want to serve something a little fancier than just plain rice, but don’t to dirty my wok to make fried rice, this is what I make.

Tropical Rice

2 cups jasmine rice
1 1/4 cups chicken broth
1 cup good, thick coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce (or Tamari on a gluten-free diet)
1 tablespoon sesame oil
1 teaspoon brown sugar
1/4 cup finely chopped green onion

Optional toppings: macadamia nuts, almonds, toasted coconut flakes

Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.

With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.