Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 Kalbi Ribs with Macadamia Nut Rice Tue, 11 Oct 2011 15:09:29 +0000 Lucy Lean shares a Peter Merriman recipe for Kalbi Ribs with Macadamia Nut Rice from her cookbook, Made in America.

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I met my friend Lucy Lean through Diane & Todd a couple of years ago in Los Angeles. At that time, she was the Editor of Edible Los Angeles and we chatted for hours over bottles of red wine and plates of cheese and charcuterie. It turns out, Lucy has 2 kids around the same age as mine and on our next trip out to L.A., we brought the kiddies out to a massive children’s park near Griffith Park.

As the kids went all crazy on the playground, Lucy and I sat on a nearby bench, straining our eyes to catch up with each of our kids, as they were darting from here to there to who knows where. Imagine 8 different play structures, 50 little kids, and probably 29 pounds of sugar running through their veins.

It’s pretty tough to hold decent conversation whilst trying to make sure your children don’t beat up on another kid, try to take cutsies or wander off. But Lucy and I did manage to have one very important conversation that afternoon:

Lucy: I think I want to start a blog, what do you think?

Me: Sure! That’s a great idea! Do you have a name for it? What do you want to write about?

Lucy: I have the perfect name – Ladles & Jellyspoons, you know, like Ladies & Gentleman, but cuter. Oh, and food related. But I don’t know…..I don’t know if I could do it.

Me: Lucy! That’s a fab name for a blog! Did you get the URL for it already? 

Lucy: No, not yet. I don’t even know how to use WordPress or anything. Well, maybe I’ll ask Didier (her husband) to help me when I get home. Maybe.

Me: Sweetheart, listen to me. That URL could be taken If you don’t buy the name like *right now* I’m going buy it and then sell it back to you for 10x the price! (as I’m logging into my GoDaddy account on my phone). It’s now or never, baby!

So *of course* she bought it. I’m can be pushy like that LOL! Lucy launched Ladles & Jellyspoons, cooking with chefs past, present and future blog and a little while later snagged a book deal to write a book called Made in America: Our Best Chefs Reinvent Comfort Food and is now a casting judge for Master Chef television show.

Wow, right!? She’s amazing. Here’s a recipe we chose to share with you from the brand new book! ~Jaden


Merriman’s has been the destination restaurant in Waimea on the Big Island since it opened in 1988. The Los Angeles Times named chef and owner Peter Merriman “The Pied Piper of Hawaii regional cuisine,” and he’s proud of showcasing local ingredients on his menu.
There are toasted Hawaiian macadamia nuts in the jasmine rice for extra texture and flavor, a good example of how he integrates ingredients to present them at their best. Originally, he sourced local produce simply because it tasted better, encouraging farmers to cultivate varieties never before grown on the island.
With the creation of Hawaii regional cuisine, many local farmers and ranchers are now providing Merriman with a vast array of ingredients—from fresh organic mushrooms and greens to award-winning goat cheese and free-range, hormone-free lamb and beef. All find their way onto Merriman’s extensive menu with 90 percent of the ingredients from Hawaii.
Merriman also grows a lot of his own herbs, fruits, and vegetables for the restaurant in a little kitchen garden that the dining room overlooks. A couple of tomatoes cling to a drying vine from a season long since over in the rest of America; a large bunch of bananas are about to ripen; black sugarcane stands tall; and tiny, bright, super hot red peppers dot a low bush.
Merriman shows off the abundance, bending to smell an herb and happy to share his stories. “These are all canoe crops,” he tells me. “Brought to Hawaii hundreds of years ago. The only indigenous species are coconuts and kukui nuts [their oil is used as the fuel in tiki lamps].” ~Lucy Lean
Her book is available on Amazon here, Made in America: Our Best Chefs Reinvent Comfort Food!


Kalbi Ribs with Macadamia Nut Rice

Servings: 4 - 6 servings Prep Time: 8 hours Cook Time: 15 minutes
Kalbi Ribs with Macadamia Nut Rice Recipe1

This Korean twist on the American classic comfort food, short ribs, is supereasy and quick,” says Merriman. “It’s also a guys’ recipe. It should be cooked outside on the grill. It goes great with a beer.

Recipe copyright Peter Merriman


1 jumbo onion
6 cloves garlic
1/4 cup finely chopped fresh ginger
2 cups low-sodium soy sauce
1/4 cup brown sugar
5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
12 ounces jasmine rice
2 tablespoons garlic butter
1/2 cup chopped toasted macadamia nuts
1/2 cup chopped scallions


1. Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
2. rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
3. Grill the ribs over charcoal until medium rare.
4. Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.

Chef Merriman’s Tip
“Half-inch pieces of beef absorb the marinade better, stay more tender, and cook more evenly—so have your butcher cut them down.”

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Hainanese Chicken Rice Recipe Fri, 21 Aug 2009 01:58:34 +0000 Recipe with step by step photos for Hainanese Chicken Rice and soup.

The post Hainanese Chicken Rice Recipe appeared first on Steamy Kitchen Recipes.

Hainanese Chicken Rice Recipe

What you’ll learn:

  • Choosing the right chicken for your Hainanese Chicken Rice
  • How to cook the perfect Hainanese Chicken
  • The best way to prepare Hainanese Rice
  • Preparing Chilli dipping sauce for Hainanese Chicken Rice

Hi there! Please welcome guest writer (and Steamy Kitchen intern) Jess from  Jess’s Many Mini Adventures in Food and Farming. She’s an amazing, passionate gal who loves food as much as I do. She’s here to share her family’s Hainanese Chicken Rice Recipe.


Hey all,

Jess here, Steamy Kitchen’s new intern. That’s me chewing on a mango in my tiny kitchen preparing for a meal at Synergy Farm (a farm on an island!) where I intern at. I’m actually in my kitchen right now on my lunch break, looking out at the barn and the carrots in the north garden, IMG_2877munching on a quesadilla with beet greens and feeling amazed all over again at how I ended up here, on a farm, writing to all of you wonderful readers!

I’ve been here since late March, just after my 24th birthday. Before that, I was living in Cambodia helping girls get an education; before Cambodia, I was working at Google, and waaaaaay back before then (well not so long ago, actually) I ran an afterschool program in the bay area. I love adventure, and I love to consider the small ways I can change the world for the better, and over the past few years, I’ve become convinced that my way of making my world better is through food.

Growing up in Orange County, California, I never thought much about where my In-N-Out Burger or spicy tuna roll came from. Every since I was 4 years old perched on a kitchen stool, stirring up Betty Crocker, I’ve always been in love with food: cooking it, eating it, playing with it. I love cooking with friends; chopping veggies gives me a high like no other; but it was only recently that I’ve become fascinated with how our food is grown, processed and distributed to us and also how it affects our health, our environment and our communities. I figured it made sense to get down in the dirt and learn more about these issues firsthand, so I became an apprentice on a small organic farm in the beautiful San Juan Islands.

So what’s all this got to do with blogging? The food blogging community has been a way for me to connect with other people who think and care about food as much as I do. I’m completely inspired by all the amazing folks out there sharing their recipes and opinions and lives. Jaden’s agreed to transmit some of her samurai skills in cooking and food writing to me so I can join in the fun.

All this food love had to come from somewhere, and I tend to attribute a lot of it to good genes. My mum’s side of the family is Singaporean and I grew up in a whirlwind of popiah, freshly baked curry puffs, and beef rendang. Though I’m open to all kinds of cuisines, I hold a special place in my heart for a good plate of chili crab or chicken satay.

When I was small my family made many trips to my grandparents’ house back in Singapore. Early in the mornings, before it got unbearably hot, my grandpa would head down to the local hawker center (a food court with lots of different stalls) to pick up breakfast. He would come back to the house with a bag full of packets wrapped in banana leaves, still hot, shiny with oil, and intensely fragrant. We’d each carefully unwrap our packet, uncover the pieces of tender, perfectly steamed chicken on top of savory rice. We’d tuck in to the fragrant ginger-garlic-chickeny heaven, topped in our favorite combinations of magical sauces and eat till we were ready to face the sticky tropical day.

These days you can still find Hainanese chicken rice in hawker centers across the island for a couple of dollars a plate, and also in high-end restaurants serving up authentic cuisine. This is what a hawker center looks like — like a mall food court, only with mee goreng and peanut soup instead of Sbarro!

Hainanese Chicken Rice Recipe - Singaporean Hawker

Hainanese Chicken Rice often called Singapore’s national dish. When I was a kid and my family would go back to visit Singapore, I had three loves: fried bananas, paratha, and chicken rice. When I was visiting family last November, it was one of the first things they took me to eat — the carcasses in the stall beckoned to me with the promise of super-fresh tender chicken — some things just don’t change.

Hainanese Chicken Rice Recipe - Singaporean Hawker

Hainanese Chicken Rice Recipe - Authentic Singaporean Dish

Though Hainanese Chicken Rice gets its name from its origins in Hainan, China, it was really when overseas Chinese brought the dish to Singapore that it got a new personality and became famous.

According to my mom, this recipe is really only authentic when made with a “kampong” chicken, which means basically, a chicken from the village: the kind that roam around in the sun and eat whatever grubs and grass and scraps of rice are available. These kinds of chickens look pretty skinny by our standards, but they have an amazing flavor that I can only describe as “extremely chickeny.”

Here on the farm, we raise the closest equivalent to a “kampong” chicken that you’ll likely find in the US — not as scrawny, but pretty much as delicious. Our chickens are organically fed and pasture-raised, which means they get to spend their days outside, hanging out in the sun, roam in the grass, pecking at greens and grubs. We raise about 120 in each batch and they take about 8 weeks to go from chick to chicken rice. As my mentor, Farmer Susan likes to say, these chickens live a really really good life and then have one really bad day. They are ridiculously good just boiled plain in a pot of water and salted slightly.


All that good care makes these chickens more pricey than your average bird and on a farmer’s salary, it’s tough to afford them, but thankfully in our chicken processing just a couple weeks ago, I was able to snag a couple of tiny 2-pounders that we wouldn’t be able to sell, that were just perfect for chicken rice.

Hello guys and gals, it’s Jaden back again – Jess gave me her recipe for Hainanese Chicken Rice and I made it to show you step by step instructions! It’s a multi-step recipe, with 4 components:

1) Chicken
2) Rice
3) Chili Dipping Sauce

oh yes, the soup too, but you don’t really have to do much other ladle into the bowls.

So, let’s start with the CHICKEN.

How to cook Hainanese Chicken

This is an organic supermarket chicken (I wish we were all as lucky as Jess to be able to have fresh chicken!) Here’s the deal about the chicken. You gotta buy the best. Because this Hainanese Chicken Rice dish is all about the pure taste of the chicken, you really want to go with organic. It’s worth the money for your health, the environment and taste buds.

When you buy a whole chicken and are cooking it skin-on, and ESPECIALLY if you’re steaming or poaching the thing, you want to make sure you get the “nasties” off.

Hainanese Chicken Rice Recipe - Step by step photos

I’m sure by looking at this photo you know what I mean. What I’m after is smooth, unblemished skin.

So I give my guy a facial.

Yes, I’m totally serious!

I exfoliate my chicken.

Wow, I can’t believe I just confessed to you that I give my chickens a spa treatment. Please don’t think I’m strange! Please tell me that you do this too!??????

Start with a small handful of kosher salt. Regular table salt is too fine to use to exfoliate. Sea salt is too expensive. Just use kosher salt. Oh and even if you don’t have that loose skin on your chicken, it doesn’t mean you don’t need to exfoliate — there’s still hidden guck and yuck that is trapped in that chicken skin. TRUST ME. Your chicken will look and taste better this way.

Hainanese Chicken Rice Recipe - Rub chicken with salt


Be gone wrinkles!

Be gone trapped guck!

Be gone dead skin! <- yes, I know that sounded ridiculous on so many levels.

Work those pores!

Hainanese Chicken Rice Recipe - Rub chicken with salt

Rinse, pat dry and ta-da!!!







Hainanese Chicken Rice Recipe - Step by step photos

Check those lovely pores.

Hainanese Chicken Rice Recipe - Step by step photos

Season the inside and outside the chicken with salt and stuff the bird with ginger and green onions. Remember, you are not only seasoning the chicken, but also the poaching water too, so be generous with the salt. I generally double the amount of salt that I would normally use on a chicken. I’ll show you how much water we’re adding in a sec.

Hainanese Chicken Rice Recipe - Stuff chicken with ginger and green onions

Put it in a big pot and fill with water to just cover by 1 inch. Note that some of the stuffing might fall out. Which is totally okay. Don’t worry.

Hainanese Chicken Rice Recipe - Put chicken in big pot and fill with water

Bring that baby to a boil and then immediately turn the heat to low to keep a simmer. You’ll begin to see some of that scum. Now hey, if we didn’t exfoliate our chicken, I bet that scum would be a lot browner. I have a handy dandy scum skimmer. If you don’t have a scum skimmer, buy one, it’s only $2!

Hainanese Chicken Rice Recipe - Boil chicken with stuffings

After simmering on the lowest heat (just enough for little tiny bubbles to break surface) and your chicken reaches the correct temp (take the chicken temperature at the thickest part of the thigh that’s not touching bone, it should read 170F). This is is done!

Hainanese Chicken Rice Recipe - Boil chicken with stuffings

Prepare an ice bath and immediately lift the chicken out of the pot with 2 big slotted spoons or 2 big fat spatulas.

Here’s a tip. Don’t try to grab the chicken legs to pull the chicken out. You’ll end up tearing the skin and heh, maybe even tearing the drumsticks outta the chicken which results in you standing there holding two drumsticks and the rest of the chicken plopping back into the boiling hot broth which then splashes back on your arms and face. Speaking from experience, of course.

Oh, and don’t even THINK about pouring that clean, delicious broth down the sink! We’ll be using that to cook the rice, prepare the sauce and to drink as soup! So, remember, gently lift the chicken out from under and try not to disturb its delicate (and exfoliated!) skin.

My pot of ice water wasn’t big enough, but it worked, I just turned the chicken over a few times to make sure both sides were cooled. Why are we doing this, you ask!? Ha! I thought you’d never ask. Well let me tell ya. Plunging in an ice bath stops the cooking process immediately AND tightens the skin, making it springy and firm. The quality of the chicken skin is important in this dish! It’s all about the skin texture.

Hainanese Chicken Rice Recipe - Plunge chicken in ice bath

See here? That’s your soup! Season with salt if necessary.

Hainanese Chicken Rice Recipe - Step by step photos

How to cook Hainanese Rice

I use Jasmine rice, or long grained rice. Of course, feel free to sub with whatever rice you want, but I prefer Jasmine white rice. I’m using 2 cups of rice. Rinse the rice grains several times in water to get rid of excess starch and other rice cling-ons. Then let the rice soak in water for 10 minutes.

Hainanese Chicken Rice Recipe - Hainanese Rice

Drain the rice completely, as much as possible.

Grab a pot and saute the garlic and the ginger. Mmmm…can you smell that??

Hainanese Chicken Rice Recipe - Hainanese Rice

Add the drained rice to the pot.

Hainanese Chicken Rice Recipe - Hainanese Rice

Fry the rice grains for a couple of minutes…this gives the rice SO much flavor! I like to add a bit of salt to the rice if the broth isn’t already salted.

Hainanese Chicken Rice Recipe - Hainanese Rice

Remember that broth? Well, pour 2 cups of this into the pot. Normally when cooking rice, I’d go with a ratio of 1 cup rice : 1.25 cups water/broth. But since we’ve already soaked the rice and the rice has absorbed some of the water, I’m going with 1:1. Bring the rice to a boil, then immediately turn the heat to low, cover tightly and cook for 15 minutes. Remove from heat and let rest (still covered! no peeking!) for 5-10 more minutes. Done.

Oh, if you have a rice cooker, even better! After sauteing the garlic, ginger, rice – just add that into your rice cooker with the broth.

Hainanese Chicken Rice Recipe - Hainanese Rice

Perfect rice.

Hainanese Chicken Rice Recipe - Hainanese Rice

Chili Sauce for Hainanese Chicken Rice

If you’re a fan of sriracha chili sauce, this will knock your socks off. Jess puts sriracha, lime, sugar, salt, couple tablespoons of that lovely chicken broth, garlic and ginger into a blender and wheeeeeee:

Hainanese Chicken Rice Recipe - Chilli Sauce

Voila….Jess’s Hainanese Chicken Rice:

Hainanese Chicken Rice Recipe - Garnish with cucumber and cilantro


Hainanese Chicken Rice Recipe


Hainanese Chicken Rice Recipe

Servings: 6 Prep Time: 20 minutes Cook Time: 1 hour

While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.


1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4'' section of fresh ginger, in 1/4'' slices
2 stalks green onions, cut into 1" sections (both the green and white parts)
1 teaspoon sesame oilFOR THE RICE
2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1'' section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
2 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher saltFOR THE CHILI SAUCE
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1'' ginger
a generous pinch of salt, to tasteFOR THE TABLE
1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks


1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")

4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions

More Recipes to Explore:

Chinese Boiled Peanuts Recipe (Steamy Kitchen)

Chinese Spring Rolls with Chicken Recipe (Steamy Kitchen)

Aged Sriracha Hot Sauce Recipe (Steamy Kitchen)

Sichuan Red Oil Wontons (Rasa Malaysia)

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Coconut Rice Recipe Mon, 04 Jun 2007 05:50:42 +0000 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?! ...

The post Coconut Rice Recipe appeared first on Steamy Kitchen Recipes.

Coconut Rice

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

Servings: 4-6 as side dish Prep Time: Cook Time:


1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1  1/2 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. 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 for 10 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.

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Tropical Rice Thu, 29 Mar 2007 06:36:21 +0000 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...

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Tropical Rice

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

Servings: 4-6 Prep Time: 5 minutes Cook Time: 30 minutes


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.

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