MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Coconut-Lime Rice With Peanuts
 Categories: Rice, Nuts, Herbs, Vegetables, Citrus0
      Yield: 4 Servings

      1 c  Uncooked jasmine rice;
           - rinsed
     14 oz Can coconut milk
           Salt & pepper
      1    Ginger piece (1-1/2"
      2 cl Garlic
      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  Mixed herbs; rough chopped

  Cook the rice according to the packaging instructions until tender,
  replacing 1-1/4 cups of the cooking water with 1-1/4 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.

  Recipe by Christian Reynoso

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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