Accidental Asian Rice

Once upon a time there was a lot of rice in my kitchen.  These are the stories of what I did with it . . .


1 tablespoon capers

2 tablespoons flour

1 tsp lemon pepper

2 tbs olive olive

1 cup jasmati

1 cup water or broth

1 cup coconut milk

2 cups shrimp

Cracked black pepper

In a large frying pan, heat the oil on medium, careful not to overheat.  Dump the flour and lemon pepper into a small prep bowl and swirl together, then add capers and toss to coat.  Fry capers until crunchy and then remove to a napkin covered plate to cool.  Add the cup of water and cup of coconut milk to pan and bring to a boil, then lower heat to medium.  Add in the rice and cracked black pepper as well as salt to taste (I prefer to reserve the caper juice instead, but that’s totally optional.)  Once rice is fluffy and almost all of the liquid gone, add the shrimp and finish cooking until just plump and pink.  Remove from heat, fluffing the rice and top with fried capers.  Serve and smile!