Coconut Basmati Rice

I consider cooking rice to be a true test of a chef.


None of this Iron Chef, Throwdown, Chopped business… No, anyone can figure out something to cook using eel or duck feet (hint: the deep fryer is never wrong!). But making perfect rice is a whole other game.


It wasn’t until I met my husband that I discovered all rice wasn’t created equal. Until then I’d only made Minute Rice in the microwave. I had never even heard the word basmati. Color me embarrassed!

4 years later I’m nowhere near a master chef, but I can rock a mean pot of basmati rice, and after this post you will too.


Coconut Basmati Rice

Makes about 2 cups cooked

1 cup Basmati rice
1 cup coconut milk
1/2 cup water

Measure out 1 cup of rice and place it in a fine mesh strainer. Rinse with cold water until the water runs clear. Starch = sticky rice. The reason you’re rinsing the rice before it cooks is to get the extra starch off and ensure the finished product is as fluffy as possible.


Place rinsed rice in a heavy bottomed pot and add 1 cup of coconut milk and 1/2 cup of water. If you want to make plain rice, use 1 1/2 cups of water instead.


Place pan on stove burner and turn heat to high. Give the pot a stir a few times and then stop and wait for the pot to boil. Stirring the rice too often while waiting for it to boil restricts the air movement between grains, resulting in a sticky mass of rice. Stop stirring as soon as the liquid begins to steam and just watch and wait. It’s worth it, I promise!

This slideshow requires JavaScript.

Give the pot a quick shake when the liquid is at a rolling boil. Turn the heat to low, place the lid on the pot, and walk away fro 20 minutes. Don’t even think about touching that pot. Go watch an episode of Portlandia or take a constitutional.

Welcome back! The timer’s gone off, right? Good. Turn the burner off and remove the lid from your pot. Beautiful rice!


Give your rice a fluff before enjoying alongside some stir fried veggies or your favorite curry!

Or you can save this for something even more mind blowing… COCONUT SHRIMP FRIED RICE. Come back next week for that recipe!

The secret to fried rice is cold, day old rice. Heck, five day old rice works great too so don’t worry about making this too far in advance. We always have a bowl of cold rice in our fridge just for the possibility of frying it up on our fridge clean-out nights!


If you’re planning to save this rice for a stir fry, whip out a parchment lined baking sheet and lay the rice down in a thin layer. Pop it in the refrigerator for an hour to cool off before putting it in an air tight container for up to a week.


Campbell’s Skillet Sauce Chicken Marsala

We don’t usually buy prepackaged meals, but life has been so hectic lately that when I saw these Campbell’s Skillets at the grocer this weekend, I knew they’d make a great addition to this week’s menu.

I love how easy this was to cook. Seriously folks, in less than 20 minutes after we walked through the door tonight, I had dinner on the table and a beer in my husband’s hand, and let me tell you… that NEVER happens! And what’s more, I’m able to blog about it within 24-hours. I know, right!? Talk about a winner.


There’s really nothing to preparing this meal. The most time consuming part was cooking the rice and slicing the zucchini – love it! If you’re looking for a nutritious meal for the whole family that you can make in less time than it takes to order pizza, grab a Campbell’s Skillet meal and be a kitchen hero. Head on over to Facebook to grab a coupon for $1.00 off, while you’re at it!

Campbell’s Skillet Sauce – Chicken Marsala

1 lb chicken breast, cubed 1″
1 cup sliced baby bella mushrooms
1/2 teaspoon parsley
black pepper to taste
2 teaspoons olive oil

In a large skillet, heat olive oil until shimmering and add the cubed chicken. Add some freshly grated black pepper and brown the chicken over medium-high heat until cooked through.


Toss in the mushrooms and saute for about 1 minute.


Open the Campbell’s Skillet Sauce and add to the skillet.


Stir to coat the chicken and mushrooms, and bring to bubbling (I’d say boil, but I don’t want you to burn your winner-winner-chicken-dinner!). Turn the heat to low, add the parsley and additional black pepper to taste. Cover and simmer for 5 minutes until sauce thickens.


Serve over the world’s most perfect rice and pair with a veggie to round out the plate!


Betcha didn’t think it was going to be THAT easy, eh? That gold star looks mighty fine on you tonight, mom :)


Tried & True Tuesdays: Chicken Tikka Masala

Definitely one of the more tasty experiments. Base recipe courtesy of P-Dub. I made a half batch of the recipe and it was WAY more than enough to feed GamerMan and I.

Since we’d both never had tumeric before, the rice was… interesting. Don’t get me wrong, we both gobbled it up. It just tasted like tumeric :P

We also added jalapeños and replaced half the cream in the sauce with plain yogurt.