Failed Mango Coconut Rice Recipe

Oh pshaw, on Fri 26 Oct 2007 07:03:21p, Myrl Jeffcoat meant to say...

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice
steamer this morning, and have packaged it up for the dog.

Ole Kodi Bear, seems to love it:-D

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Myrl Jeffcoat

Deen Brothers' Summer Recipes
The Deen Brothers Show Us How to Make Delicious Dishes on the Grill
and the Stove
Aug. 24, 2007 -

Mango Coconut Rice

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

Directions:

In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.

I would parboil the rice for half the time with just water. Then drain
extremely well and continue on with the recipe.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

On Oct 26, 7:36 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Fri 26 Oct 2007 07:03:21p, Myrl Jeffcoat meant to say...

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

Quoted message said:

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

Quoted message said:

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice
steamer this morning, and have packaged it up for the dog.

Quoted message said:

Ole Kodi Bear, seems to love it:-D

Quoted message said:

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Quoted message said:

Myrl Jeffcoat

Quoted message said:

Deen Brothers' Summer Recipes
The Deen Brothers Show Us How to Make Delicious Dishes on the Grill
and the Stove
Aug. 24, 2007 -

Quoted message said:

Mango Coconut Rice

Quoted message said:

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

Quoted message said:

Directions:

Quoted message said:

In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.

I would parboil the rice for half the time with just water. Then drain
extremely well and continue on with the recipe.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready. - Hide quoted text-

- Show quoted text -

That sounds like a really GOOD idea!

I love your signature quote;-D

Myrl Jeffcoat

Oh pshaw, on Fri 26 Oct 2007 08:53:29p, Myrl Jeffcoat meant to say...

Quoted message said:

On Oct 26, 7:36 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Fri 26 Oct 2007 07:03:21p, Myrl Jeffcoat meant to say...

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the

recipe

Quoted message said:

Quoted message said:

Quoted message said:

to the letter.

Quoted message said:

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

Quoted message said:

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice

steamer

Quoted message said:

Quoted message said:

Quoted message said:

this morning, and have packaged it up for the dog.

Quoted message said:

Ole Kodi Bear, seems to love it:-D

Quoted message said:

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Quoted message said:

Myrl Jeffcoat

Quoted message said:

Deen Brothers' Summer Recipes
The Deen Brothers Show Us How to Make Delicious Dishes on the Grill
and the Stove
Aug. 24, 2007 -

Quoted message said:

Mango Coconut Rice

Quoted message said:

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt 1 large ripe mango, peeled and cubed

Quoted message said:

Directions:

Quoted message said:

In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.

I would parboil the rice for half the time with just water. Then drain
extremely well and continue on with the recipe.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready. - Hide quoted

text

Quoted message said:

Quoted message said:

-

- Show quoted text -

That sounds like a really GOOD idea!

I hope it works. In theory, it should. Basically, that's how I prepare
rice pudding... First parboiled with water, then combined with the milk,
cream and other ingredients to complete cooking. The rice is always
tender.

Quoted message said:

I love your signature quote;-D

Thanks... Unfortunately, I just changed it. :-(

--
Wayne Boatwright
__________________________________________________

Explcit hoc totum / Pro Christo da mihi potum!
(The job is done, I think / For Christ's sake,
give me a drink!)

Myrl Jeffcoat said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice
steamer this morning, and have packaged it up for the dog.

Ole Kodi Bear, seems to love it:-D

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Myrl Jeffcoat

Deen Brothers' Summer Recipes
The Deen Brothers Show Us How to Make Delicious Dishes on the Grill
and the Stove
Aug. 24, 2007 -

Mango Coconut Rice

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

Directions:

In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.

Which condition happened first? 20 minutes ran out or the liquid was
absorbed and was it before 20 minutes? If the first you could simmer it
longer and if the second add additional water and simmer longer.

I make something similar to this and find that an additional 5 minutes
is what is needed.

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

I continued cooking more than 3 times the allotted time, and it never
did finish.

I've had this happen only once, when I bought an off-brand rice. Maybe
the rice was really old. The recipe doesn't sound like the culprit.

Quoted message said:

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

I continued cooking more than 3 times the allotted time, and it never
did finish.

I've had this happen only once, when I bought an off-brand rice. Maybe
the rice was really old. The recipe doesn't sound like the culprit.

There's one other possibility. If the coconut milk had alot of cream,
which is all fat, and not much milk, there might not have been enough
h20 present to get into the rice. The amount of cream varies from can
to can. If you try the recipe again, I'd use freshly bought rice, and
only use a couple of tablespoons of the creme, and make up the
difference with additional h20.

The message <[email hidden]>
from Myrl Jeffcoat <[email hidden]> contains these words:

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

Quoted message said:

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Quoted message said:

Myrl Jeffcoat

Long grain and shortgrain rice are no good for this recipe.

My Thai friends cook it like this;

It''s essential to use the kind of Asian/Thai rice which is called
sticky or glutinous rice. If your supermarket doesn't have it try an
Asian store. Put 10 ounces of dry rice, in a pan with 20 fluid ounces of
water to soak for 10 minutes then bring to a simmer and cook for 15 mins
till done. You may need to add a splash more boiling water but by the
end of cooking, it should all be taken up and there should be no water
to drain away. Fluff it gently.

While that's cooking put the can of cocont milk and the sugar and salt
in a pan and heat until it's smooth and the sugar has fully dissolved.
Stir in the cooked rice, cover, turn off the heat and leave to stand.
..Amazingly, the rice will absorb virtually all the milk in a few minutes
(give it a stir). While you're waiting for that, prepare the mango (or
fresh pineapple, also very good ) and stir it through.

Food of the gods.

Janet.

Janet Baraclough said:

The message <[email hidden]>
from Myrl Jeffcoat <[email hidden]> contains these words:

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

Quoted message said:

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Quoted message said:

Myrl Jeffcoat

Long grain and shortgrain rice are no good for this recipe.

My Thai friends cook it like this;

It''s essential to use the kind of Asian/Thai rice which is called
sticky or glutinous rice.

You are right. I totally forgot that part and keep glutinous rice on
hand for dishes like this.

If your supermarket doesn't have it try an

Quoted message said:

Asian store. Put 10 ounces of dry rice, in a pan with 20 fluid ounces of
water to soak for 10 minutes then bring to a simmer and cook for 15 mins
till done. You may need to add a splash more boiling water but by the
end of cooking, it should all be taken up and there should be no water
to drain away. Fluff it gently.

While that's cooking put the can of cocont milk and the sugar and salt
in a pan and heat until it's smooth and the sugar has fully dissolved.
Stir in the cooked rice, cover, turn off the heat and leave to stand.
.Amazingly, the rice will absorb virtually all the milk in a few minutes
(give it a stir). While you're waiting for that, prepare the mango (or
fresh pineapple, also very good ) and stir it through.

Food of the gods.

Janet.

Abe said:

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

Quoted message said:

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

Quoted message said:

I continued cooking more than 3 times the allotted time, and it never
did finish.

I've had this happen only once, when I bought an off-brand rice. Maybe
the rice was really old. The recipe doesn't sound like the culprit.

The rice was a good brand, and I had purchased it just the week
before. I'm anxious to try the recipe once again - but this time
using Wayne's suggestion, to par boil the rice half the cooking time,
and then begin the recipe process.

Myrl Jeffcoat

On Oct 27, 7:56 am, Janet Baraclough <[email hidden]>

Quoted message said:

The message <[email hidden]>
from Myrl Jeffcoat <[email hidden]> contains these words:

Quoted message said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.
I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.
Myrl Jeffcoat

Long grain and shortgrain rice are no good for this recipe.

My Thai friends cook it like this;

It''s essential to use the kind of Asian/Thai rice which is called
sticky or glutinous rice. If your supermarket doesn't have it try an
Asian store. Put 10 ounces of dry rice, in a pan with 20 fluid ounces of
water to soak for 10 minutes then bring to a simmer and cook for 15 mins
till done. You may need to add a splash more boiling water but by the
end of cooking, it should all be taken up and there should be no water
to drain away. Fluff it gently.

While that's cooking put the can of cocont milk and the sugar and salt
in a pan and heat until it's smooth and the sugar has fully dissolved.
Stir in the cooked rice, cover, turn off the heat and leave to stand.
.Amazingly, the rice will absorb virtually all the milk in a few minutes
(give it a stir). While you're waiting for that, prepare the mango (or
fresh pineapple, also very good ) and stir it through.

Food of the gods.

Janet.

WOW - Sounds like HEAVEN!

Myrl Jeffcoat said:

The rice was a good brand, and I had purchased it just the week
before. I'm anxious to try the recipe once again - but this time
using Wayne's suggestion, to par boil the rice half the cooking time,
and then begin the recipe process.

I find your delimma interesting. When I make a larger than usual
amount of rice (and it's always for company), I find my rice is
usually mushier than I wanted it, not the other way 'round.

--
See return address to reply by email
remove the smiley face first

sf said:

Myrl Jeffcoat said:

The rice was a good brand, and I had purchased it just the week
before. I'm anxious to try the recipe once again - but this time
using Wayne's suggestion, to par boil the rice half the cooking time,
and then begin the recipe process.

I find your delimma interesting. When I make a larger than usual
amount of rice (and it's always for company), I find my rice is
usually mushier than I wanted it, not the other way 'round.

Through observation I found that the rice/water proportion isn't linear.
When you do a bigger batch you need to reduce the water to avoid the
mushiness.

Myrl Jeffcoat said:

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

Quoted message said:

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice
steamer this morning, and have packaged it up for the dog.

Quoted message said:

Ole Kodi Bear, seems to love it:-D

Quoted message said:

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Risotto cooks completely even though one always coats it with
oil. So at least, arborio rice would work. You don't have
to go all the way to minute rice.

Steve

George said...

Quoted message said:

sf said:

Myrl Jeffcoat said:

The rice was a good brand, and I had purchased it just the week
before. I'm anxious to try the recipe once again - but this time
using Wayne's suggestion, to par boil the rice half the cooking time,
and then begin the recipe process.

I find your delimma interesting. When I make a larger than usual
amount of rice (and it's always for company), I find my rice is
usually mushier than I wanted it, not the other way 'round.

Through observation I found that the rice/water proportion isn't linear.
When you do a bigger batch you need to reduce the water to avoid the
mushiness.

And it's a Deen Boys recipe. I think there'd be more worthy recipes out
there.

I never used oil to cook rice, only water. Try leaving the oil out?

I agree with Abe who suggested skimming off the coconut cream. I carefully
open a can of coconut milk and the cream is all on top to easily skim out
with a spoon and thrown away. I did the opposite to use the cream for
basting Thai chicken satay.

Maybe even get away with a coconut extract and leaving out the milk?

Anyone suggest steaming the diced mango separately to heat up and tossing
into the rice at the end?

Andy

Myrl Jeffcoat said:

Last evening, I tried making the Mango Coconut Rice from the recipe
below. The darned rice never became done. I suspect something wrong
- but simply don't know what it could have been. I followed the
recipe to the letter.

If I was a bettin' woman (which I am), I'd say, that the rice gets
coated in the oil, and between that and the coconut milk, the rice has
difficulty cooking through.

I continued cooking more than 3 times the allotted time, and it never
did finish. There was so much of it (large group I was cooking for),
I didn't want to throw it out, so ended up putting it in a rice
steamer this morning, and have packaged it up for the dog.

Ole Kodi Bear, seems to love it:-D

I'm thinking of trying it with Minute Rice next time, to see if I have
a better result. But I hate using anything but regular long-grained
rice.

Myrl Jeffcoat

Deen Brothers' Summer Recipes
The Deen Brothers Show Us How to Make Delicious Dishes on the Grill
and the Stove
Aug. 24, 2007 -

Mango Coconut Rice

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

Directions:

In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

On Oct 27, 10:56 am, Janet Baraclough <[email hidden]>

Quoted message said:

My Thai friends cook it like this;

It''s essential to use the kind of Asian/Thai rice which is called
sticky or glutinous rice. If your supermarket doesn't have it try an
Asian store. Put 10 ounces of dry rice, in a pan with 20 fluid ounces of
water to soak for 10 minutes then bring to a simmer and cook for 15 mins
till done. You may need to add a splash more boiling water but by the
end of cooking, it should all be taken up and there should be no water
to drain away. Fluff it gently.

While that's cooking put the can of cocont milk and the sugar and salt
in a pan and heat until it's smooth and the sugar has fully dissolved.
Stir in the cooked rice, cover, turn off the heat and leave to stand.
.Amazingly, the rice will absorb virtually all the milk in a few minutes
(give it a stir). While you're waiting for that, prepare the mango (or
fresh pineapple, also very good ) and stir it through.

Food of the gods.

Janet.

How much sugar with the coconut milk?

-Tracy

The message <[email hidden]>
from Tracy <[email hidden]> contains these words:

Quoted message said:

On Oct 27, 10:56 am, Janet Baraclough <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

My Thai friends cook it like this;

It''s essential to use the kind of Asian/Thai rice which is called
sticky or glutinous rice. If your supermarket doesn't have it try an
Asian store. Put 10 ounces of dry rice, in a pan with 20 fluid ounces of
water to soak for 10 minutes then bring to a simmer and cook for 15 mins
till done. You may need to add a splash more boiling water but by the
end of cooking, it should all be taken up and there should be no water
to drain away. Fluff it gently.

While that's cooking put the can of cocont milk and the sugar and salt
in a pan and heat until it's smooth and the sugar has fully dissolved.
Stir in the cooked rice, cover, turn off the heat and leave to stand.
.Amazingly, the rice will absorb virtually all the milk in a few minutes
(give it a stir). While you're waiting for that, prepare the mango (or
fresh pineapple, also very good ) and stir it through.

Food of the gods.

Janet.

Quoted message said:

How much sugar with the coconut milk?

Quoted message said:

-Tracy

Well, I don't have a very sweet tooth to I use a tablespoon (Song who
taught me the recipe used more). If it doesn't taste sweet enough you
still have time to add more while the rice is hot.

Janet

On Oct 29, 8:54 pm, Janet Baraclough <[email hidden]>

Quoted message said:

Well, I don't have a very sweet tooth to I use a tablespoon (Song who
taught me the recipe used more). If it doesn't taste sweet enough you
still have time to add more while the rice is hot.

Janet-

Thanks. I don't think I would want to add too much sugar either.

-Tracy