italian Seasoning (mix of sweet basil, oregano, sage in equal parts)
3 1/2 cups
water (to cook rice, or amount recommended in package)
coconut milk Cook brown rice following package directions until rice begins to open up. Then, add the coconut milk and the beans and all the seasonings and oil. Mix thoroughly, and let simmer covered, over low heat, until the rice has absorbed all the liquid. If a little bit of more water is needed, add it, and let it cook until done. If you really want to be "there" get yourself some ripe plantains and either bake them or slice them lengthwise and "fry" them in a hot skillet barely "painted" with olive oil.
Some of her bestsellers were the savory lumpia (fried spring rolls) accompanied with spicy vinegar dip, and sweet treats like turon (crispy banana rolls), banana-que (sugar-coated saba banana), maruya (banana fritters), kamote-que (sugar-coated sweet potatoes), karioka (sugar-glazed coconut balls), maja blanca (coconut pudding) and the ever timeless Palitaw (Sticky Rice Dumplings), which would never be complete without sago’t gulaman samalamig (pearl and jelly coolers) on the side
Stir the milk, coconutmilk, brown sugar and granulated sugar into the rice. Custardy and creamy, it taste like nothing I’d ever seen rice do, and yet comfortingly familiar, milkand sugar being the first things to teach us what delicious means
Garnish with fresh coriander/cilantro leaves and serve warm with boiled rice or your favorite bread. Well, it’s the most unfussy dish to make, and is filled with nutrients that will keep you feeling great
And the mango, with its bursts of tangy fruit, flavored the whole popsicle more than I expected. Coconutmilk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself