Making dinner this evening and I wanted to reheat some grains to go with my tempeh and chana daal. I looked in the fridge and saw that I had a container of millet from the other day, and what I thought was a small container of white rice.
I put the “rice” in the rice cooker along with some millet, added a small amount of water, and turned it on to reheat them up.
I went later to check on it. The water had started to cook and so I wanted to test it to see if the grains were warm yet or not. Because I don’t want to reheat them too long lest they overcook and get brown.
When I put a small amount in my mouth to test the flavor was amazing! It was not white rice in the small container, it was organic shredded coconut!
I’m sure everyone knows what shredded coconut is like. The flakes are kind of chewy. You can kind of keep chewing it a long time. They are a little dry and tough.
So when the coconut is cooked for just a short amount of time with millet in the rice cooker, it becomes warm and really soft. It is much more pleasant to chew. And also the flavor of the coconut really comes out. The taste is amazing.
It turns out that millet was a great grain to have in combination with it. Millet itself is a mild-flavored grain but has that unique millet taste which actually complements the coconut very well.
As someone who needs to concentrate on getting enough healthy nourishment, this is a really great discovery. When making millet – either for the first time or else reheating it – coconut flakes can be added – at the very end if cooking millet from scratch, just enough to get it warm and soft.
I can imagine a variety of seasonings complementing the coconut well. It will be fun to experiment.
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