ISO: ISO Pat and CathyZ, I tried the Cilantro Coconut Rice last night and the flavors are amazing, BUT

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joe

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my rice turned out very mushy. Not quite fried rice ball mushy like Cathy's famous save, just too pasty.

I used 1-1/2 cups white basmati rice the 3 cups of stock the recipe calls for, and my can of coconut milk was 13.5 fl. oz. Was that an extra-large can? In the future I will use less stock and/or a shallower pan.

But it's a keeper. I had successfully grown cilantro in my garden for the first time, and I wanted to show it off. I topped the rice with broiled scallops, which had been seasoned with S&P and cumin. I'm thinking the rice mixture could be the base for an unusual crab cake.

http://www.finerkitchens.com/swap/forum13/42_PAT’S_CILANTRO_COCONUT_RICE

 
It has always worked for me except the one time, Joe

I use the recipe as is usually with great success. I do use a wide shallow pan and turn the heat off before the rice is done; those may be the "tricks" that work.

You used the correct size of coconut milk can.

Lovely idea, putting scallops on top. Crab cakes would certainly be yummy too.

 
Thanks Cathy, I will try a wider pan next time. Tonight I sauteed some shrimp

to go with the leftovers, and it was still delicious the next night. Tomorrow the whole mess might become shrimp-cilantro-coconut-rice cakes/balls/fritters/gratin or whatever.

 
Joe, I'm glad you brought this up. I too have

run into this problem, just recently, in fact. the rice came out a bit mushy. I will use a larger pan next time. I cannot part with this recipe as it tastes sooooo good! I've made it several times before with success, so let's keep trying!

TTFN!!

 
Here's a recipe which sounds similar but doubles the rice quantity

to about the same ratio of liquid. Another thought....I find basmati rice, especially brown basmati requires a bit more liquid when I cook it versus jasmine...so perhaps that's the difference???? Just a guess. I like Pat's use of broth for additional flavor, can't wait to try the recipe.

http://www.epicurious.com/recipes/food/views/109333

 
Pat, I thought this was your recipe! I checked my usual braised rice recipe and the ratio is 2:1

liquid to rice. This recipe originally calls for brown rice, so perhaps that's why the ratio is 3:1.

I could have checked before I got you all involved, but this recipe deserves the extra publicity.

Thanks for the info.

 
Nope, not mine. I believe it's Cathy's friend Pat, formerly

known as Pat in Tokyo at the old site and now here as Pat in TO. Cathy, correct me if I'm wrong.

 
It's a cool weather crop. (Then HOW do they grow it in Mexico, which has no cool weather!?) Anyway,

it's been two years for me too. I planted it very early this time, late January or early February. And I used it as soon as I could, because I'm tired of watching promising seedlings bolt overnight.

It still looks OK. I'm going to plant some more, because spring is overcast around here and I may have a buffer of cool weather.

As for storebought, it's pretty cheap in the Mexican markets where I live, and that helps. I find you can stand it up in a glass of water, covered by a plastic bag, in the refrigerator. This will buy you a day or two. It's very sensitive, So.........

It's also called "Chinese Parsley." How'd it survive the Chinese Revolution, anyway?

 
I would add also, don't buy potted cilantro as an herb. Plant seeds. The cute potsof it

in the nursery are too crowded and about to bolt.

 
Marilyn A company named Spice Appeal puts out a good quality dried cilantro . I've used it

in a few recipes and was quite pleased with the results.

 
Gail, I've bought a "frozen" version and it had no smell,

so I thought that perhaps it had to be fresh to taste right. Will give Spice Apppeal a try. Thanks.


I've tried placing a fresh batch in water, where it plumps up, looks beautiful and then I wake up the next morning to find it dangling over the edge of the glass, going pale yellow and gasping its last breathe.

 
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