it all started with joseph william morgan. who sounds like an average white male, but is really the combined alter ego of two musicians previously best known for divided by friday. the duo currently churns out epic orchestral soundtrack pieces, even though their past lives revolved around the pop punk/emo persuasion. unexpected and weird (though not quite as shocking as the time a pop punk band gained a country-esque twang ahem boys like girls), but also really cool.
pair that with the hubbub around side hustles, and i got to thinking about how i want to know others as deep, complex people even though i sometimes see only the shallow bits. and how i want to be seen as a multi-dimensional person with different interests. someone who’s both creative and logical, someone who likes cake, but can also get jiggy with this summer fruit and tofu coconut forbidden rice.
it’s kind of decadent from the coconut milk-rich rice. which isn’t my typical brown/white rice mix, since there’s some black forbidden rice for good measure. it’s nutty and toasty and chewy and the cooked rice emerges from the rice cooker depths a gorgeous inky purple. tbh, i can imagine calling it a day with this coconut rice and topping it with fruit for snack or dessert in the manner of a rice pudding or thai mango sticky rice. aside from all that swoon worthy rice, the cucumber and watermelon keep it crunchy, and the tomato and cilantro keep it fresh. pretty solid for a summer meal when you don’t want to cook much and your brain feels melty!
1 year ago: Almond-Crisped Peaches, Cherry, Corn and Grilled Zucchini Salad
2 years ago: Matcha Waffles, Red Bean Coconut Milk Popsicles
3 years ago: Coconut Cashew Granola, Chocolate Chip Cupcakes with Chocolate Chip Cookie Dough Frosting
4 years ago: Winner Winner Tomato/Olive/Caper Chicken Dinner, David Lebovitz’s German Chocolate Cake
Summer Fruit and Tofu Coconut Forbidden Rice
- 1/2 cup black forbidden rice
- 1/2 cup brown rice
- 1/2 cup white rice can increase to 1 cup if you don't want to use brown rice
- 3 cups light coconut milk
- 2 blocks (16 oz total) extra-firm tofu cut into bite-sized pieces
- 2 T soy sauce
- 1/2 tsp fish sauce
- 1 T rice wine vinegar
- 1 cup cubed seeded watermelon
- 1 Persian cucumber sliced into rounds
- 1 large tomato cut into wedges
- 2 medium stone fruit cut into wedges
- 1/2 cup cilantro chopped
- 2 tsp sesame oil
- 1 1/2 tsp lime or lemon juice
- 1/4 cup toasted coconut flakes
Cook the rice with the coconut milk. I like doing this in a rice cooker, but stovetop works too.
Drain the tofu on paper towels if you have time. Drizzle it with the soy sauce, fish sauce and rice wine vinegar, then toss to combine.
Mix the fruit, rice, cilantro, oil, lime juice and zest in a large bowl. Top with the tofu and coconut. Season to taste with more soy sauce, fish sauce, rice wine vinegar and/or sesame oil.
From Suzanne Lehrer via Serious Eats. This can be made ahead, though I'd recommend adding the stone fruit and toasted coconut right before serving. Instead of using light coconut milk, you could do half full fat coconut milk, and cut it with water or low fat milk of any kind.
more hot weather treats