Text 16114, 90 rader
Skriven 2014-08-22 07:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: lactose 829
===================
 ML> Seems to work pretty well, based on one experience.
 RH> Good, lets me know there's another option out there.

Almost all these products are made in the same couple
factories, one in I think New Jersey and the other in
Allegan, Michigan (I originally read this, appropriately,
as "Allergen, Michigan). The concentration of operations
in the US is odd, because a lot of big generic factories
are in placs like India. I figure the Indians aren't as
interested in making lactase as they tend not to be
lactose intolerant.
 
 ML> I'm sure that in his case as in mine the lack of cheese would
 ML> bother him much less than the presence of cheese!
 RH> For sure! He's 3 years old and has learned to enjoy a variety of non
 RH> dairy foods.

Though I appreciate dairy foods in moderation, in most
parts of the world nondairy ones outnumber the dairy
ones!

Coconut jollof rice
cat: Nigerian, starch
yield: 12 servings

750 g Rice
500 ml Tomato Stew
600 ml Coconut Milk
1 Chicken (whole or 12 drumsticks)
S, P to taste
2 md Onions
h - Seasoning
3 Maggi/Knorr cubes
1 ts Thyme

Prepare the tomato stew if you don't have some
in the freezer. 

If you will use whole chicken, wash and cut the
whole chicken into pieces. Place the pieces in
a pot; add water till it just covers the pieces
of chicken, add the chopped onions, stock cubes,
and thyme and start cooking. The cooking time
depends on the type of chicken. The rooster or
cockerel cooks much faster than the hen but the
hen is tastier.

Cooking till done and add salt to taste. Put the
pieces of chicken in a sieve to drain, then fry
with vegetable oil. You can also grill it in an
oven. This is to give it a golden look which is
more presentable especially if you have guests
for dinner.

Parboil the rice - Wash the rice in cold water
(optional) and place in a pot. Add some water,
about twice the level of the rice. Set on the
stove and leave to cook. Note when the water
starts boiling and leave to cook for more 5 min.
Pour the contents of the pot in a sieve. Place
the sieve (with the rice) in a bowl of cold water.
Rince the rice and change the water if necessary.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked again.

Now we need a pot big enough to accommodate the
rice till it is done. Bear in mind that the rice
will normally rise by at least one quarter of its
quantity from the parboiled state to the done state.

Pour the chicken stock, coconut milk, and the tomato
stew into the selected pot. Set on the stove to boil.
Add the drained parboiled rice, salt and pepper to
taste. If necessary, top up with water to bring the
water level to the same level as the rice. This is
to ensure that all the water dries up by the time
the rice is cooked.

Cover the pot and leave to cook on medium heat. This
way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling
rice for cooking coconut rice, the rice should be
done by the time the water is dry. Confirm that the
rice is done by tasting it.

http://www.allnigerianrecipes.com
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