MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Coconut-Lime Rice w/Peanuts
Categories: Rice, Nutrs, Herbs, Vegetables, Citrus0
Yield: 4 servings

1 c Uncooked jasmine rice,
- rinsed
14 oz Can coconut milk
Salt & pepper
1 (1 1/2") piece ginger
2 lg Garlic cloves
2 Limes
1/2 c Roasted & salted peanuts,
- crushed
2 tb Peanut butter
2 ts Granulated sugar
2 ts Sambal oelek
2 c Ripe cherry tomatoes;
- halved
1 c Rough chopped mixed herbs

Cook the rice according to the packaging instructions
until tender, replacing 1¼ cups of the cooking water
with 1¼ cups of the coconut milk. Fluff the cooked rice
with a fork, transfer to a serving bowl and season with
salt and pepper - it should taste well-seasoned and
almost buttery - and let cool.

While the rice is cooking, add 1/4 cup coconut milk to
another bowl. Finely grate the ginger and garlic into
the bowl, followed by the zest of 1 lime. Then, juice
both limes into the bowl. Whisk in 1/4 cup of the
peanuts, the peanut butter, sugar and sambal and season
with salt.

When ready to serve, add the tomatoes and 3/4 cup of the
herbs to the bowl with the rice. Pour in the coconut
dressing, toss well to coat, season with pepper and top
with remaining 1/4 cup crushed peanuts and 1/4 cup
herbs. For the best flavor, serve at room temperature
the day it’s made.

By: Christian Reynoso

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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