Coconut Ginger Lime Rice

April 10th, 2014 6 Comments

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This is a little recipe from Food Renegade with a few adaptations.  Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day.  I used canned coconut milk but if you have access to fresh I’m sure it would be divine.

 

A person could also make this into a sweet lime rice by adding honey, nuts, a fruit puree or dried fruit.

A person could eat that for dessert, or breakfast.

 

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What to write about?  That I’m trying to figure out what to do with my life?  Tell you about my mid-life crisis?

 

In these moments as the momentum builds for another catering wave I’m trying to figure out what the next life steps are…what I should be doing, where I should be.  I’m sure we all go through this.  How do we release the struggle of wanting to figure it out so “it” can have space to unfold by itself…. when we still just really want to figure it out?

“There is no try, only do”  says the little green muppet.

 

Meanwhile to ease the quicksand of uncertainty (and procrastinate the work) I’ve been enjoying the beauty of the unimportant and the unessential.  Doodling, making cards, petting the cat, writing.  Enjoying the sound and feel of typing, and the sound of a sharp knife slicing an onion.  It’s amazing how much you can get done when putting off work.

 

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I am mesmerized by this paper.  Many of the inner pieces are hand painted, hand made and/or hand printed.  The triskelion of tigers in the first photo blows my mind.  I have never done it before but paper making has become a solid entry on my bucket list.

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Let me know if you have any suggestions for what to do with my life!

 

And enjoy the rice.

 

Coconut Lime Rice

In a heavy sauce pan with a tight fitting lid, combine:

1 x 12 oz can Coconut Milk, full fat  (or 2 1/4 cups fresh, and no water)

1 cups Water

1/4 teaspoon Sea Salt or Real Salt

Heat on medium high. 

When the liquid begins to boil, add:

1 1/2 cups White Rice

Let the liquid come to a slight boil, then immediately turn down the heat to a simmer. 

Cook covered for 20 minutes.  Do not stir!!

After 20 minutes, turn off the heat and let it sit covered another 20 minutes.

Uncover and fluff with a fork.  Add:

Juice of 1 small Lime

1/2 teaspoon Ginger, grated or Ginger Juice

1/2 bunch Cilantro

Enjoy this dish with things like:

  • Miso Soup
  • Jerk Chicken
  • Mustard Greens
  • Five Spice seasoned Fish
  • Guava or Mango Salsa

 

 

 

Bowl by Shumpei Yamaki while doing a residency at Scattergood Friends School 

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6 Comments

  1. heather says:

    blessed beauty~
    it appears as though you are doing it, life.
    and grateful are we to witness.
    love supreme~hh

  2. Roy John says:

    I have heard it said that “procrastination is the theif of dreams” although I do not necessarily subscribe to that philosophy, as dreaming is at times, procrastinating… and how amazing it is when you are procrastinating a task, such as preparing income tax documentation, all of the mundane chores and tasks that you otherwise never make time for that get accomplished… What will any of us do or be when we grow up? An infernal and eternal question that is often asked but rarely answered – perhaps that is why we have four-legged friends with ears in need of scratching or that tipple of sipping rum that gives our glasses a slight rose tint… oh, and bacon, too. If we studdy the map too much, instead of thinking about what we might experience along our chosen route, we focus on what we might miss… just some ramblings from the prarie – now, where’s that rum?

  3. Frances says:

    AWE Ruth – I was going to just comment that So Delicious just came out with a culinary coconut milk and then I read your blog and felt it too trivial. Then again life is made up of a lot of trivial! If a shared time of asking what one should do with one’s life is appealing, I am here.

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