Brown Coconut Rice
- 1 cup short-grain brown rice
- 3⁄4 cup coconut milk
- 11⁄2 cups water
- Coarse sea salt
- 3 tablespoons unsweetened shredded coconut
Instructions:
The coconut milk gives this rice a rich flavor and provides an alternative to plain brown rice.
- Add the rice to a medium bowl, cover with at least 21⁄2 cups water, and refrigerate overnight.
- Drain the rice into a colander and set aside.
- In a medium-size saucepan over high heat, combine the coconut milk, 11⁄2 cups water, and 1⁄2 teaspoon salt. Bring to a boil, add the rice and dried coconut, stir well, and bring back to a boil. Cover the pot with a lid, reduce the heat to low, and cook for 50 minutes.
- Remove from heat and steam with lid on for at least 10 minutes, then fluff with a fork before serving.