I'm really enjoying your newsletter! And am super interested in the effect of the starchy water on the plants...
I love that short-grained rice and happened upon fifteen pounds' worth of packages at my grocery store that were marked 1/2 price -- snapped them all up and am storing them in a 5 gallon-bucket in the pantry, because *rice lasts forever* -- winning!
I, too, am a sucker for coconut rice. I, too, am one of the dips who steams the coconut milk in the rice. I do this in the InstantPot and on the stovetop, knowing the coconut milk is probably going to scorch (again), resulting in me scrubbing the bottom of the pot for twenty minutes after dinner because I have a physical allergy for leaving dishes in the sink.
This is a revelation--both method and habanero honey gastrique! I can’t wait to try this! (especially cold?!) I’m a basmati die-hard, never tried Calrose. That’s about to change.
(PS I will see your Reusing Water and raise you a Grease Cup that lived by our stove my entire childhood. Nothing will make you ponder the state of your arteries as quickly as that. File this under: “Tell me you live in the South without telling me you live in the South.”)
Calrose is a new-ish discovery for me, too... but I'm hooked. Curious if soon I'll be preaching to the converted... circle back and drop your thoughts on the matter!
Yum!! Made this tonight and it was so good. Not sure why, but I made the burnt-honey habanero version, and even with the honey mixture, it didn't turn out golden like yours but stayed very white...maybe the honey variety I used? Delicious nonetheless. Also, I made the rice in my rice cooker and then stirred in the coconut milk mixture afterwards and it was perfect!!
So glad you had success with a rice cooker- that’s great.
Re: caramelizing the honey: really go for it with the caramelizing- take it to a darker place than you’d think-- don’t fear! Be ready with the vinegar though- that’ll stop the cooking. I instruct to cook the honey until you start to see whispers of smoke- you’ll be able to smell a toastiness...
curious if you give it another go how it comes out!
I'm really enjoying your newsletter! And am super interested in the effect of the starchy water on the plants...
I love that short-grained rice and happened upon fifteen pounds' worth of packages at my grocery store that were marked 1/2 price -- snapped them all up and am storing them in a 5 gallon-bucket in the pantry, because *rice lasts forever* -- winning!
smart cookie!!!
I, too, am a sucker for coconut rice. I, too, am one of the dips who steams the coconut milk in the rice. I do this in the InstantPot and on the stovetop, knowing the coconut milk is probably going to scorch (again), resulting in me scrubbing the bottom of the pot for twenty minutes after dinner because I have a physical allergy for leaving dishes in the sink.
This is a revelation--both method and habanero honey gastrique! I can’t wait to try this! (especially cold?!) I’m a basmati die-hard, never tried Calrose. That’s about to change.
(PS I will see your Reusing Water and raise you a Grease Cup that lived by our stove my entire childhood. Nothing will make you ponder the state of your arteries as quickly as that. File this under: “Tell me you live in the South without telling me you live in the South.”)
Calrose is a new-ish discovery for me, too... but I'm hooked. Curious if soon I'll be preaching to the converted... circle back and drop your thoughts on the matter!
This looks so delicious! Your captions crack me up. Making this week...thank you!
Thanks, Jessie! Let us all know whatcha think!!!
Wow, Nora, your writing is FUN! Makes cooking enjoyable again. Thanks!
Well... what's FUN is having people who enjoy!!! Thank YOU!
You are just the best! A bright, shining star. A day brightener. Sail on,~Denny.
Yum!! Made this tonight and it was so good. Not sure why, but I made the burnt-honey habanero version, and even with the honey mixture, it didn't turn out golden like yours but stayed very white...maybe the honey variety I used? Delicious nonetheless. Also, I made the rice in my rice cooker and then stirred in the coconut milk mixture afterwards and it was perfect!!
Hi Reyna!
So glad you had success with a rice cooker- that’s great.
Re: caramelizing the honey: really go for it with the caramelizing- take it to a darker place than you’d think-- don’t fear! Be ready with the vinegar though- that’ll stop the cooking. I instruct to cook the honey until you start to see whispers of smoke- you’ll be able to smell a toastiness...
curious if you give it another go how it comes out!
Can’t wait to try. Love the watering of the succulents with rice water