MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
-
recipe
MIL MISSION #9: Saffron Coconut Rice
Mmmmm …. delicious One Bowl Dinner with East Indian-style Kofta or welcoming along side roast chicken, grilled fish or curried lentil — not to mention what a treat it is warmed the next morning for breakfast!
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 6
♥PANTRY, FRIDGE, MARKET♥♥
2 C. long grain white Basmati rice
1 - 14 ou. can coconut milk (light or regular)
1 C. cold water
4 Kaffir lime leaves
1 good pinch (1/4 t.) saffron
1 cinnamon stick
5 whole cloves
5 cardamom pods
5 coriander seeds
3 star anise
2 tsp. sea salt
SPICE SHOPPING hint: these spices are available in shops where East Indian/Asian/Island products are stocked, as well as ”natural” food stores such as Whole Foods and New Seasons (Portland). Kaffir leaves are available in Asian markets (be sure to buy extra and freeze)
Prep
(Option) Rinse rice in a colander until water runs clear.If the rice is clean, this step can be skipped.
In rice cooker or heavy bottom medium size pot, add all the ingredients. Stir to blend completely.
Cooking
Rice Cooker Method: follow directions
Stove Top Method: bring water/coconut milk to a boil, cover, and dial to medium low. Lift lid and peek after 15 minutes to see if rice is ready. Fluff with fork to make sure. If all the liquid isn’t absorbed, cover and cook a a few minutes longer.
♥♥WAYS TO “just wing it”.♥♥ consider substituting
*if you don’t have ALL the whole spices on hand, use what you have
*use ground spices instead of whole (note: rice will change color a little)
*use part water and part orange juice + the coconut milk
*use zest of a lemon and/or orange if you don’t have Kaffir leaves
*use long grain Jasmine rice (follow same cooking directions) OR long grain brown Basmati rice — cooking time will be approx 40 minutes when using brown rice
♥ Helpful Hints♥
*leftover rice freezes well
*leftover rice is delicious for breakfast or sweet snack by adding nuts, raisins, honey, brown sugar, yogurt, soy milk or cream.
(MIL post)
