Subj : NYT Most Popular 2024-46
To   : All
From : Dave Drum
Date : Wed Jan 29 2025 15:03:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Coconut-Lime Rice w/Peanuts
 Categories: Rice, Nutrs, Herbs, Vegetables, Citrus0
      Yield: 4 servings
 
      1 c  Uncooked jasmine rice,
           - rinsed
     14 oz Can coconut milk
           Salt & pepper
      1    (1 1/2") piece ginger
      2 lg Garlic cloves
      2    Limes
    1/2 c  Roasted & salted peanuts,
           - crushed
      2 tb Peanut butter
      2 ts Granulated sugar
      2 ts Sambal oelek
      2 c  Ripe cherry tomatoes;
           - halved
      1 c  Rough chopped mixed herbs
 
  Cook the rice according to the packaging instructions
  until tender, replacing 1¼ cups of the cooking water
  with 1¼ cups of the coconut milk. Fluff the cooked rice
  with a fork, transfer to a serving bowl and season with
  salt and pepper - it should taste well-seasoned and
  almost buttery - and let cool.
  
  While the rice is cooking, add 1/4 cup coconut milk to
  another bowl. Finely grate the ginger and garlic into
  the bowl, followed by the zest of 1 lime. Then, juice
  both limes into the bowl. Whisk in 1/4 cup of the
  peanuts, the peanut butter, sugar and sambal and season
  with salt.
  
  When ready to serve, add the tomatoes and 3/4 cup of the
  herbs to the bowl with the rice. Pour in the coconut
  dressing, toss well to coat, season with pepper and top
  with remaining 1/4 cup crushed peanuts and 1/4 cup
  herbs. For the best flavor, serve at room temperature
  the day it’s made.
  
  By: Christian Reynoso
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ketchup + hot sauce = better catsup.
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