In January we organised a tropical themed progressive dinner paddle. Our guests were treated to three gentle paddles down the Swan River interspersed with four delicious courses of tropical food. We took our menu largely from one we found online called 'Kathy Casey Throws a Summer Tropical Dinner Party'. Everything was delicious including the grilled baby back ribs with mango ginger glaze and the salad with toasted macadamia nuts, pawpaw and lychee. The recipe that we are sure to cook over and over again though was the coconut spring onion rice. It is very easy to prepare and it turns out so fluffy and delicious! Apparently the secret is having the liquid hot before you add it to the rice. Have it with any meal that suits a coconutty flavour. For Kathy's full menu see http://www.aldenteblog.com/2009/08/luau-tropical-party-2-kathy-casey.html
Makes about 8 servings
Ingredients:
2 cups basmati rice, rinsed and drained well
1 tablespoon oil
3/4 cup thinly sliced spring onions
2 cups water
1 regular can (abt 420g) unsweetened coconut milk
2 teaspoons salt
Small pinch cayenne pepper
Garnish: thinly sliced spring onions
Directions:
1. Preheat oven to 180 degrees C. Put the very well-drained rice in a 2-litre baking dish, and set aside.
2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the spring onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.
3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with
a fork. Serve immediately or serve at room temperature.
4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap.
5. Garnish with spring onions.
Makes about 8 servings
Ingredients:
2 cups basmati rice, rinsed and drained well
1 tablespoon oil
3/4 cup thinly sliced spring onions
2 cups water
1 regular can (abt 420g) unsweetened coconut milk
2 teaspoons salt
Small pinch cayenne pepper
Garnish: thinly sliced spring onions
Directions:
1. Preheat oven to 180 degrees C. Put the very well-drained rice in a 2-litre baking dish, and set aside.
2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the spring onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.
3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with
a fork. Serve immediately or serve at room temperature.
4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap.
5. Garnish with spring onions.
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