I never miss an episode of America's Next Top Model.
Okay, that secret just kind of snuck out. The secret I really meant to share is this: I don't cook that much during the week. I love being in the kitchen, but by the time I get home from work, my stomach is rumbling to the tune of "Born to Be Wild" and I just can't wait another minute to eat.
My options, then, are either to eat whatever's hanging around (pickles, cereal boxes) or to have pre-made meals that are ready to go.
Pre-made meals it is.
And here's one of my favorite make-aheads: coconut jasmine rice.
We eat a lot of rice. It's great with beans, with stir-fry, with a little salt and lotsa rooster sauce. But it takes a bit of time to cook. That's lame fact number one. Lame fact number two? Leftover rice is usually dry and crusty.
But not rice made with coconut milk. Which is why I love coconut jasmine rice. You don't get any fruity or tropical flavors from the milk -- just moisture and richness. So you can make your rice days ahead, and it's just as tasty on Thursday as it was on Monday. Not crusty. Not even a little.
There's no perfect formula, but on my last batch of rice, I mixed:
- 2 cups jasmine rice, rinsed
- 14 oz. coconut milk
- 3 c. water
- A little salt
Okay, I spilled my secret. So tell me:
What's your best tip for make-ahead meals?
What do you think about America's Next Top Model, the term "fierce" or noted fashion photographer Nigel Barker? Be honest, friends.