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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Coconut Rice Humphrey
by Michael Humphrey

This mixture of savory Thai ingredients makes for an excellent side dish or light entree.

Claude Monet - Garden at Giverny, 1900
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Coconut Rice

Recipe Submitted by Michael Humphrey.

Tip from the Chef: "Plain Coconut Rice is delicious on its own, serve the rice after step 2".


375 grams long grain white rice
2 cups thick coconut milk
1 cups thin coconut milk
1 teaspoons salt
2 eggs
2 spring (green) onions, chopped
1 red chilli, seeded and minced
2 tablespoons dried prawns (shrimp)
2-3 cloves garlic, minced
3 tablespoons peanut or vegetable oil


1. Rinse the rice.
2. Chop the spring onions into thin lengths.
3. Seed and thinly slice the chilli.
4. Crush the garlic.
5. Beat the eggs.

1. Place the rice in a heavy saucepan with a tightly fitted lid. Add coconut milk and salt, and bring quickly to the boil.
2. Reduce heat to the lowest setting and cook gently without removing the lid, for about 20 minutes.
3. Heat a wok and wipe with a cloth dipped in oil. Pour in half the egg, swirl around so it forms into a very thin omelette and cook until firm underneath. Flip over to cook the other side briefly, then remove and leave to cool. Cook the remaining egg in the same way. Roll up and cut crossways into fine shreds.
4. Fry dried shrimps and garlic in oil until crisp, then drain.
5. Remove rice from the heat, stir with a fork, and add the chopped onions, chilli and crisply fried shrimp and garlic.
6. Transfer to a serving dish and garnish with the shredded egg.

(Serves 4)

Michael Humphrey is the owner of The Cook's Corner, an excellent collection of Thai recipes, cooking tips, techniques, and ingredient descriptions.