Coconut Rice & Lunch In A Pinch

Yesterday baby fever = Mom making ham, egg & cheese sandwiches, packing a little English fruit cake and a peeled tangerine.

For the rest of this week we're all home between production phases. That means lunch at home, but no less food, so I'll still be posting.

Today we're doing Indian leftovers. Coconut rice, tandoori chicken, saag panir (that's the spinach and cheese dish, we got it at Wild Oats). I'm not sure what else. This would be totally packable either in a sectioned container or an all-in-one with the rice on the bottom.

Coconut rice is easy and incredibly delicious.

Use jasmine rice, white or brown. Replace water with coconut milk (not cream) found in the Asian or Latin sections of the grocery store. Add a little extra water to account for fat and solids taking up some of the measure. We use a large microwave rice steamer (found at Walmart) and make 5 1/4 c. milk, 3 3/4 c. rice and 1/2 c. water. You can't really mess it up too horribly. It will have solids on top and be quite stiff when done. It requires serious stirring. It's great with beans, meat, veggies. Everyone loves it!

Important! If you're packing it in a lunch you need to reheat it briefly with a bit of water. Again, I do this in the microwave. If you don't do this, it will be crunchy and gross. This is true of all rice packed in a lunch.