Never-mushy coconut rice, thanks to one genius swap by aqnguyen:
—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Andrea Nguyen had all but given up on coconut rice. Every pot came out dull and mushy, tasting nothing like the subtly sweet, fluffy grains she and her parents remembered from her childhood in Vietnam.But she had a breakthrough as she was developing the recipes for, her sixth cookbook, and her first to be laser-focused on making Vietnamese food accessible to everyone in the U.S., from any grocery store they have nearby .
“For years, I stuck to the general notion of making coconut rice with coconut milk, but my rice was always gummier than I liked,” she wrote to me. “Then I realized that the difference is that in Southeast Asia, coconut milk is a lot lighter than what we have in canned form in America.”Andrea trolls supermarket shelves with the no-stone-unturned tenacity of a deal-scavenging Black Friday shopper—then she shares her best tips.
TJ fried onions are back in seasonal stock! That meant I got to add extra to today’s chicken and glass noodle soup . The tasty onions are my easy sub for fried shallot so stock up! The noodle soup recipe is from VFAD on page 82.
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