Featured Cookbook

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1. On-the-Fly Noodles with Shrimp

2. Shichimi Togarashi

3. Mango and Coconut Rice

4. Sticky Rice

Book Description

People love bowl food. Bowl food is comfort food. It's soup for supper, or a hearty stew or creamy risotto. Bowl food is everything together--no segregated blue plate special with the meat here and the starch there and the vegetable over there, but all of it intermingling in a delicious matrix of taste and texture. Bowl food is eating your whole dinner with a spoon or chopsticks.

... (more)

BowlFood Cookbook

Authors: Lynne Aronson,Elizabeth Simon

Date:

ISBN: 0761100024

Publisher: Workman Publishing Company

Paperback

ORDER/INFO

What makes a bowl of this so special is the rice itself-sweet sticky rice-also known as pearl or glutinous rice. Sticky rice comes both long and short grain; here we use a short variety. When cooked properly, it becomes tender and moist, with enough bite to sink your teeth into, and it is just sticky enough to grasp in clumps between chopsticks. When blended with fresh mango, shallots, and coconut milk, it takes on paradoxical characteristics, being mildly sweet, yet savory; creamy, yet full of texture.

Serves: 4 as a small bowl

• 2 tablespoons olive oil

• 1/2 cup finely chopped shallots

• 2 cups Sticky (pearl) Rice, rinsed, drained and air-dried

• 3 cups water

• 1 cup unsweetened canned coconut milk

• Salt and freshly ground black pepper, to taste

• 1 cup diced ripe mango

• 1/4 cup chopped scallions, white and green parts

1. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and saute until translucent, about 5 minutes.

2. Add the rice and stir for 5 minutes. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15 to 20 minutes.

3. Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.

More From This Book:

1. On-the-Fly Noodles with Shrimp

2. Shichimi Togarashi

3. Mango and Coconut Rice

4. Sticky Rice

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