I wanted to try and make a coconut curry rice tonight. I used 1 c long grain rice and 2 c. of coconut milk anded curry powder. Rhe rice did not cook all the way through. Any ideas? Should i have added more coconut milk? Suggestions are welcome. Malaina
Sent from my iPhone On Nov 17, 2012, at 12:46 PM, gail johnson <[email protected]> wrote: > > > Creamy No-Roux Stove Top Macaroni and Cheese > Serves 4 to 6 > What You Need > > Ingredients > > 1 pound pasta, any shape > 1 1/2 cups whole or 2% milk > 2 tablespoons all-purpose flour > 2-3 cups shredded cheese, like cheddar, monterey jack, or colby > 1/2 teaspoon salt > 1/4 teaspoon powdered mustard > Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, > peppers, broccoli, cauliflower > > Equipment > > Pasta pot > Sauce pan > Whisk > Spatula > > Instructions > > 1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in > the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta > is al dente, about 8 minutes. Drain and set aside. > > 2. Warm the Milk: When the pasta has finished cooking, prepare the cheese > sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. > Whisk together the remaining 1/2 cup of milk and the flour until there are no > lumps. When you just start to see tendrils of steam rising from the warming > milk, whisk in the milk-and-flour mixture. Continue whisking gently until the > milk thickens slightly to the consistency of heavy cream, 3-4 minutes. > > 3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of > cheese into the milk. Stir in the salt and mustard. Stir until all the cheese > has melted and the sauce is creamy. Taste and adjust the seasonings as > desired. Remove the sauce from heat. > > 4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the > pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the > second half of the sauce and any extra add-ins. > > 5. Serving and Storing Leftovers: Serve the mac and cheese immediately while > still warm. Leftovers will keep for up to a week and can be reheated in the > microwave. If the sauce is a little dry after re-heating, mix in a splash of > milk to make it creamy again. > > Additional Notes: > > • Baked Mac and Cheese: If you have a little extra time, you can bake the > macaroni and cheese to give it a golden crust. Pour the prepared mac and > cheese into a casserole dish, cover with a lid or foil, and bake at 350°F for > 1/2 hour. Remove the covering, sprinkle with breadcrumbs and a few pats of > butter, and bake uncovered for another 15-20 minutes until the top is golden > and the interior is bubbly. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
