Rice? Nice

We found this recipe some time ago. Every time we make it, one of us remarks that we ought to have it more often.

I modified the recipe to make it sweeter, though the original, which can be found at the Swedish Baker blog, here, is pretty good, too.

JASMINE RICE WITH COCONUT MILK AND FLEUR DE SEL

1 cup cooked Jasmine or Basmati rice (about a third cup uncooked)
2/3 cup light coconut milk, well-shaken
2 teaspoon cinnamon
2/3 teaspoons sugar
1/4 teaspoon fleur de sel
1/3 cup chopped mango (optional)

Put the COOKED rice in a bowl.

Sprinkle with the cinnamon and sugar.

Add the optional mango. Pour the coconut milk over the rice.

Sprinkle with the salt.

Note: Regular and light coconut milk can be found in the Asian section of your market. Do not use "cream of coconut" which has sugar added. It's fine for pina coladas and some desserts and is usually found in the liquor section.

Fleur de sel or "flower of salt" is so named because it smells like violets when harvested. It's a coarse, unprocessed, hand-harvested salt, so it tends to be expensive, but a little goes a long way. Its delicate flavor adds brightness and brings out the flavors of whatever you're serving. Its crunch adds textural contrast. Maldon sea salt is a good substitute. Finishing salts are just that -they're meant to be added to a dish just before serving. Some finishing salts have a smokey taste and others are an eye-catching red, pink, or orange. Each has a distinctive flavor and use. They can be found at Whole Foods, Sur la Table, Williams-Sonoma, Dean & DeLuca, and at several online outlets.


Incidentally, that Swedish Baker site has an amazing collection of food-related links, over on the right side of the page. Quite impressive.