Since it’s fall and all…
I made you a new soup with Basmati rice (that stuff is sooo fragrant), fresh coconut and what I like to call “jalapeno honey”. Here’s the story behind that.
A few weeks ago, I made these Candied Jalapenos, and I had so much of the remaining syrup after removing the peppers, I decided to can it because who wouldn’t want to keep some jalapeno honey on hand?
I’ve used it on several things like drizzled over cream cheese for crackers, a little on top of salmon (gives it a nice thin crust on top), and now this soup.
This soup is light enough for a starter, but hearty enough for dinner with some crusty bread.
The Basmati rice perfectly compliments the spicy jalapeno flavor and the coconuty sweetness hits you at the end. It’a damn perfect flavor blend…I mean, what can I say.
Here’s your printable-
Ingredients
- 2 jalapenos, diced
- 1 tsp coconut oil
- 1 cup coconut milk
- 1/2 cup whole milk
- 1/2 cup chicken broth
- 2 cups basmati rice, cooked
- 2 tbsp syrup from [this recipehttps://www.dixiechikcooks.com/candied-jalapenos-cowboy-candy/]
- 1 bunch cilantro, chopped
Instructions
- Saute jalapenos in coconut oil over medium heat until slightly caramelized.
- In a large sauce pan, combine the coconut milk, whole milk, rice, jalapeno honey, cilantro and jalapenos and bring to a slight boil over medium heat, stirring consistently.
- Cover and reduce heat to low, simmer for 20 minutes, adding more chicken broth if needed.
- [xyz-ihs snippet="Swoop"]
