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     Title: Creamy Coconut-Lime Rice With Peanuts
Categories: Rice, Nuts, Herbs, Vegetables, Citrus0
     Yield: 4 Servings

     1 c  Uncooked jasmine rice;
          - rinsed
    14 oz Can coconut milk
          Salt & pepper
     1    Ginger piece (1-1/2"
     2 cl Garlic
     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  Mixed herbs; rough chopped

 Cook the rice according to the packaging instructions until tender,
 replacing 1-1/4 cups of the cooking water with 1-1/4 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.

 Recipe by Christian Reynoso

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

 Uncle Dirty Dave's Archives

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