rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse

~14 oz full-fat coconut milk
~14 oz canned red kidney beans, drained and rinsed
14 oz instant (parboiled) brown or white rice
Leaves from 8 to 10 stems of fresh thyme (about 1 Tbsp thyme leaves)
0.25 tsp ground allspice
0.75 tsp salt
0.25 tsp black pepper


Rice cooker
Silicone spatula
Measuring spoons
Can opener, if the cans don't have pull-tabs


0) Mise en place. Gather your ingredients and tools. Open the cans. Drain the beans and rinse well under cold water. Rinse the thyme and pluck the leaves off of the stems. Take the basin out of the cooker.

1) Mix. Pour the coconut milk into the rice cooker and stir with the spatula to try to break up the cream and mix it into the milk as much as possible. Put the rest of the ingredients into the rice cooker basin. Add enough water to come up to the "5" line on the side of the basin. Stir well.

2) Cook. Place the basin in the cooker and close the lid. Start cooker on the "white rice" setting. When steam starts coming out of the vent (after about 15–20 minutes), briefly open the lid, stir the rice with the spatula to bring the beans up from the bottom, and close the lid again. Continue cooking until done (about 30–40 minutes total).

3) Serve and store. Eat on its own--this recipe makes about four hearty bowlfuls--or use as a base for meat, fish, sausage, or whatever you like. Keeps in the fridge for up to a week.


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