Post #476270 by Limbo Lizard on Mon, Aug 10, 2009 9:07 PM

I think substituting a veggie or miso type broth would work fine. You're just trying to add a base of flavor, including some saltiness.
I love "sticky" white rice, including Jasmine, to go with Chinese and other Asian dishes. I haven't been without a rice steamer for 30 years. But the stickiness makes it hard to stir or mix other things into it. It can start to turn into a mass of starchy goo. That's why I use the parboiled rice (Uncle Ben's) for this particular recipe. It will tolerate coconut milk (coconut cream?) better, too.
If, by "coconut cream", you meant the sweetened Coco Lopez-type, I haven't tried that, but it's worth a test batch, I suppose. I'd think it might just be too sweet. I like an overall taste of curry and broth/salty flavor, with the bits of pineapple/mango/coconut providing intense sweet accents. I'm over-analyzing this...
Just experiment with a smaller test batch - 2 cups, cooked - of whatever idea you want to try, including the Jasmine rice, and see how it works out. Then tell us what you finally went with, and how it went over with your guests. Good luck

[ Edited by: Limbo Lizard 2009-08-10 21:14 ]