Kitchen Improv

Coconut Jasmine Rice

This is a flavorful twist on steamed rice and pairs nicely with a green, red, or panang curry.

Ingredients
1 1/4 cup boiling water
2 Jasmine & Green Tea bags or sachets
1/4 tsp saffron threads
1 teaspoon raw (turbinado) sugar
1/2 teaspoon salt
3/4 cup coconut milk (the lite variety will work for a reduced-fat result)
1 cup jasmine rise, washed

Method
Add the jasmine tea and saffron threads to the boiled water and steep for about 10 minutes. Add to a saucepan with the coconut milk, salt, and sugar. Heat to a boil and then add the rice. Cover and reduce the heat to a low simmer. Cook for 25-30 minutes until rice is tender. Avoid stirring, shaking, or jostling the pan. Just let it sit and cook or the rice will stick to the pan. Fluff with a fork and serve.

Garlic Bread

This one owes a credit to my husband. He makes the best garlic bread and it has been our staple with pasta for the last 10 years. Any fresh loaf will do, but I prefer sourdough or sweet French without frills like whole grain, seeds, or other toppings.

Ingredients
1 loaf of fresh bread
5-6 cloves of fresh garlic, peeled and trimmed
1/4 tsp kosher salt
Juice of 1/2 lime
1/4 tsp freshly ground black pepper
1/3 cup olive oil

Method
Preheat oven on broil setting
Slice the bread to about 3/4 -inch thickness.
In a blender or food processor, combine garlic, salt, lime juice, pepper, and olive oil. Blend on high speed until garlic is thoroughly liquefied and entire mixture is slightly emulsified and opaque.

Brush the mixture over one side of each slice of bread and lay the bread on a baking sheet. Heat under broiler for 3-6 minutes or until bread is slightly browned and crunchy at the crust. Serve immediately.