Monday, November 7, 2011

Coconut Rice Soup

This is a simple soup, lightly flavored. Leftover cooked rice is broken up and cooked as soup. The base is shallot-garlic-ginger which makes a light broth if water and no extra broth is added. Medium grain rice is slightly sweeter than long grain. Coconut is added for slightly richer flavor.

2 shallots, sliced thin
1 tsp garlic, sliced thin
1 tsp ginger, sliced thin
1 cup water or light broth
1/8 tsp salt
1 cup medium grain brown rice, cooked
2/3 cups water
1/8 cup shredded coconut, soaked (optional)
1 tbsp lemon juice

In saucepan at medium heat, covered, sweat shallots, ginger and garlic, 5-10 min.
In food processor or blender, mix cooked rice and enough water to mix. Use a few short bursts to break rice, but don't puree.
Add rice mixture to saucepan, add enough water or light broth to make soup, and salt, and bring just to boil.
Add coconut and lemon juice to taste.

1 comment:

  1. Hi It's bunsofaluminum from McDougall forums. I followed your link at the bottom of one of your posts. This coconut rice bowl looks absolutely yummy. I'm going to make it and see if it will fit in my St Nicholas' Day feast! thanks for posting