My Big Secret: Make-Ahead Coconut Rice

Food friends, I have a secret to tell you.

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

Then I brought it all to a boil, covered it, turned it down and let it simmer for about 30 minutes. And that's that. Really good rice. Whenever you want it. So you don't have to eat cereal boxes.

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.

For the Love of Food: Part 2

So, after the Valentine's Day blintzes, I started in on the next meal: orange chicken. I first made this when Allie and I were living together. For Christmas one year, our mom gave her a Top Secret Recipes book and we started cooking our way through it. Some of them were ridiculous (come on, a two-hour process just to make your own Twinkies??) but most of them we liked.

The orange chicken recipe was a clone from Panda Express. I've never been there, so I can't vouch for accuracy, but I can vouch for tastiness.

Let me also say that this recipe takes approximately six years to make, on account of having to hand-bread every little tiny piece of chicken. Perseverance is key.


Orange Chicken
(With thanks to Top Secret Recipe's Todd Wilbur, who thanks the fine folks at Panda Express)

Sauce:

• 1.5 c water
• Juice from one orange
• A little orange zest, if you're feeling really wacky
• 1 c packed brown sugar
• 1/3 c rice vinegar
• 3 T soy sauce
• 1/4 c lemon juice
• A few tablespoons minced water chestnuts
• 1/2 t minced ginger
• Two cloves garlic, minced
• A handful of chopped green onion
• A sprinkle of red pepper flakes
• 7 t cornstarch

Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 c ice water
• 2 eggs
• 1 c self-rising flour (although I've made it with all-purpose flour, too)
  
• 1/4 salt

Start by combining all sauce ingredients (except cornstarch) in a medium saucepan over high heat, stirring often. Bring to a boil, remove from heat and allow to cool.

Next, cut chicken into bite-sized pieces. Marinate with one cup of the sauce. Refrigerate for a few hours.

Preheat the oven to 375 degrees. Line a cookie sheet with tinfoil and grease lightly.

In a bowl, beat eggs and add ice water. In another bowl, combine flour and salt. Bread chicken, dipping in flour, egg mixture, and then flour again. Your fingers will become very sticky and disgusting. This is a labor of love. Place pieces on cookie sheet.

Bake the chicken 4-6 minutes. Then broil on high for an additional 2-3 minutes.

While the chicken bakes, add 3 T of water to the 7 t cornstarch. Heat the sauce over high heat, then mix in the cornstarch to thicken.

Serve chicken and sauce over rice.


The food: Orange chicken
The verdict: Yummy, but takeout would be simpler

NEXT POST, tune in for the exciting conclusion to the Valentine's Day meal!