White on White: Coconut Rice

DEAR SOS: It is worth dining at the Chan Darette Thai Noodle Bar & Grill in Marina del Rey just for its coconut rice. I’d appreciate the recipe very much.

JACOB

DEAR JACOB: The people at Chan Darette were delighted to share their recipe. It’s usually served as an appetizer with sweet shredded beef jerky and spicy green papaya salad. At the restaurant, it also complements grilled dishes, such as Thai barbecue chicken, grilled pork tenderloins and grilled beef.

CHAN DARETTE COCONUT RICE

1 cup dried coconut

3 1/2 cups hot water

3 cups rice

1 cup milk, plus more if needed

1 tablespoon sugar

1/2 tablespoon salt

1 cup corn kernels, cooked black beans or pineapple chunks, optional

You may substitute 3 3/4 cups canned coconut milk and skip the first step.

Process coconut and hot water in blender 1 minute. Strain through cotton cloth and squeeze to make 3 3/4 cups coconut milk.

Combine rice, coconut milk, milk, sugar and salt in large saucepan. Simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 30 minutes. Add up to 3/4 cup more milk if liquid evaporates before rice is cooked.

Stir in corn kernels, black beans or pineapple chunks if desired for added flavor before rice is completely cooked.

6 to 8 servings. Each of 8 servings without corn, beans or pineapple:

317 calories; 485 mg sodium; 2 mg cholesterol; 4 grams fat; 63 grams carbohydrates; 6 grams protein; 0.40 gram fiber.

A Midwestern Coney

DEAR SOS: While traveling in the Midwest this summer, we stopped for Coney Island hot dogs made with a hamburger topping. Any chance of a recipe?

JAMES

DEAR JAMES: Although called Coney Island, the hot dog with chili topping originated in a Midwestern amusement park, where it was served over spaghetti or hot dogs.

CONEY ISLAND HOT DOGS

2 pounds ground beef

2 onions, chopped

1 (6-ounce) can tomato paste

3 cups water

2 teaspoons vinegar

2 teaspoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon cinnamon

2 tablespoons chili powder

1 clove garlic, minced

1 tablespoon pepper

8 hot dogs

8 hot dog buns

Brown beef and onions in large heavy pot or skillet. Process mixture in batches in blender for few seconds.

Return to skillet, and add tomato paste, water, vinegar, Worcestershire, salt, cinnamon, chili powder, garlic and pepper. Simmer until thick, 1 to 2 hours.

Serve over hot dogs and buns or spaghetti or by itself as chili.

8 servings. Each serving with hot dog and bun:

514 calories; 1,628 mg sodium; 93 mg cholesterol; 36 grams fat; 22 grams carbohydrates; 25 grams protein; 0.82 gram fiber.

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Bowl in rice photo from Local Color, Pacific Palisades.