I have a question about the recipe "Scallion and Coconut Rice with Pork " from gingerroot. How would this dish do if it were prepared ahead of time?
I'm personally not a fan of rice dishes prepared ahead of time, but I would prep the components (minus the rice) ahead of time.
How far in advance are you thinking? I think that any amount of time that will require refrigeration before serving will result in a loss of texture in the rice. I agree with ATG117 that you could prep just about all the components in advance (including scallions - after allowing to drain and cool on a paper towel, store in an airtight container on the counter - I've done this with other alliums) leaving just the actual cooking time for the rice .
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