Ingredients
1 no ingredients
Directions
2 TB vegetable oil
1 TB julienne strips of fresh
: gingerroot, -- peeled
1 1/2 c long grain rice, rinsed well
: in
: several changes of water and
: drained
1 3/4 c water
1/3 c canned unsweetened coconut
: milk
1 sm bay leaf
1/2 ts salt
: Tabasco to taste
2 scallions, -- minced
2 TB minced fresh coriander
In a medium saucepan heat oil over moderately high heat until hot but
not smoking and saute gingerroot, stirring frequently, 2 minutes. Add
rice and cook, stirring, 2 minutes. Add water, coconut milk, bay
leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to
low and cook, covered, 20 minutes, or until rice is tender and liquid
is absorbed.
Remove pan from heat and sprinkle rice with scallions and coriander.
Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.
Yield: 4 servings
Recipe By :COOKING LIVE SHOW #CL8721
Date: Mon, 21 Oct 1996 16:07:31
~0400
Servings: 4 servings
Coconut Gingerroot Rice Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed far back into the far past, in truth as far into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these early cook books were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to experts is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. He also describes how the chefs of Roman times were skilled in the use of many different herbs, including some that we all recognise for example basil, mint and dill. Moving on, we find a couple of recipe books which date from the 1300s ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menus of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new tastes led to an increase in books on cookery, most of which still exist in private cookery archives. By the advent of the 1900s, cookbooks are highly popular mostly due to increased literacy, more spare time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Coconut Gingerroot Rice recipe.
