Sweet and sour chicken … it was something I had always wanted to recreate at home, but never quite got around to. Well last week the night for my home-cooked, Chinese take-out adventure arrived. I found a simple recipe in one of the many magazines I read (Cooking Light perhaps?), and I just happened to have all of the ingredients on hand.
The recipe came together very quickly, and the colors of the dish were vibrant … too bad it tasted like crap. I mean seriously, they paid someone to come up with that formula? We ate it, I mean, it wasn’t so horrible that it needed to be thrown out, but it won’t be repeated and I won’t even be attempting to modify that recipe to improve … it’s just not worth the ingredients. Tony said it tasted like ham and pineapple pizza. Mind you, we both like Canadian bacon + pineapple pizza, but this was not the right format.
Buuuuuuut … the rice, oh the rice. I had received some Texmati Rice for review and thought my “special entrée” deserved something beyond plain old white rice. It was a white basmati, so I knew it would be light and fluffy, but a couple of additional ingredients amped up the comfort factor. This wasn’t one of those smack you in the face flavor kind of sides, but rather a really simple and mellow feel good food, if you will.
So though I had hoped to share a killer Chinese sweet & sour recipe with you (I use the word “Chinese” loosely here, as the recipe-gone-awry was even more Americanized than Americanized Chinese cuisine), at least I have a delightful side dish recipe to share …
Basmati Coconut Rice
The coconut milk adds to the fluffiness and richness of this rice, but the coconut flavor is very, very subtle. If you want more of a coconut vibe, feel free to add in some unsweetened coconut shreds. This rice goes wonderfully with bright stir-fries and Thai food.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free.
- 2 Cups Basmati Rice (I used Texmati White Basmati Rice)
- 1/2 Cup Regular (full fat) Coconut Milk (the kind sold in cans)
- 3 Cups Water
- 1/2 Teaspoon Salt
P.S. ~ I also tried the Texmati Brown Rice. It was a lovely grain, and quite fluffy for a brown rice. I actually ate most of it for breakfast, with cinnamon, freshly ground pecan butter and a few other flavor treats … I probably should have written that down to share too, but I’m hungry in the mornings and my mind isn’t always on recipes! I have to agree with HEAB that the Texmati brown rice does have a sweet popcorn smell as it cooks!
- I submitted this recipe to Real Food Weekly at The WHOLE Gang
Filed Under: Alisa's Recipes