Coconut Rice

This is a nice variation of a basic white rice.  For this recipe, I have only used white rice, so I don't know how it would work with brown.  Also, I don't cook Minute Rice, so I don't know how that would turn out.  This is a really nice side with any Asian or Indian food.  The coconut is mild and adds an exotic creaminess to the dish.  It is not sweet, so the rice will pair well with any savory dish.

You Need:

2 c. white rice (pearl, Jasmine, Basamati)
1 14 oz. can of coconut milk (light coconut milk works well too)
1 1/4 c. water--APPROXIMATELY

In a medium pot, measure in the rice.  Open the can of coconut milk.  If it looks solid when you open it, that's ok.  Scrape the solids into a separate bowl and pour the rest of the contents of the can into the bowl.  Mix with a fork until the milk solids and liquid are together again.

You need 3 cups of liquid for 2 cups of rice.  So, measure the coconut milk, then supplement whatever is missing with water.  It ends up being about 1 1/4  cups of water, but check to make sure.  I don't measure often, but rice needs measurements.  Pour the liquid onto the rice.

Bring the rice and liquid to a bubble on the stove. 

Turn the heat to low, cover, and cook for 20 minutes.  Just trust it.  Don't lift the lid or stir. 

After 20 minutes, fluff with a fork.  Serve immediately with whatever dish you'd like.  We liked it with the Beef Stir-Fry.