I’m bringing Asian chicken meatballs in a coconut curry lime sauce and rice to my sisters’ for her Christmas buffet. She does not have oven space obviously. My plan was to cook everything at my home before I leave. Was going to put the balls in sauce in one covered foil pan and rice in another and set over the water bathed disposable chafer with fuel under about 45 mins before serving time to warm up.
Balls and Sauce: You think it will be ok and not separate? Not sure how coconut milk sauce reheats. Should I make extra sauce so it’s buried in it rather than just lightly sauced like normal? We generally gobble it up right away.
Rice: I don’t have a rice cooker so will be steaming rice the traditional way. Normally I serve and really like Carolina long grain white rice but wondered if basmati or Jasmine would hold better. Don’t want the rice to turn into a large clump. Will I have to add some broth to loosen it if it sits?
Thoughts or advice would be so welcome. Sometimes we don’t eat for a few hours after I arrive.
Thank you in advance.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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