intuitive cooking, sensible eating.

… dinner in disguise (oh, and biomimicry)

This is science, folks.

I like this dish because it is a Scarlet King snake; look at it, and you will expect what you see, yet it is slightly more dull and tame.  Take a bite, and you might be slight confused; give it five, and you’ll know it’s not the real thing.

I used the exact recipe, so if you want it, just check out the blog.  It turned out great, and was so easy.  I also made some awesome coconut rice, though, which I was super happy with – I was inspired by a dear friend’s comfort food, and, because I think he’s pretty smart, I decided it might be a good thing to try.  I poached an egg, and put some chile sauce on it.  Done.

Coconut Rice

Serves 4-6

Note: if you use the glutinous rice, you need to rinse it and then soak it for (ideally) 12 hours before cooking it or steaming it; it’s way better then.

  • 1 cup arborio rice, or highly glutinous rice (I used arborio because it is what I had)
  • 1 12 ounce can of coconut water
  • Added water to fulfill the ratio (1:1.5)
  • Cilantro chiffonnade
  • Chopped green onions (2-3)

1.  Heat the water and coconut milk with the rice until boiling, then cover and reduce heat to low for 20 minutes.

2.  Add in the cilantro and green onions at the end so they don’t get overcooked.  Fluff with a fork and serve!

While I made this, I was watching Casino Royale and decided to make myself a virgin cocktail… club soda dirty martini and olives.  It hit the spot, and the pictures are so pretty against the orange wall.  You’d think it was alcoholic, but it’s actually a Scarlet King snake, too.

 

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