Coconut Brown Rice

Servings: 2 | Serving size: about 1/2 cup cooked rice

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes good leftovers.

Ingredients

• 1/2 cup reduced-fat (lite) unsweetened coconut milk
• 2 cups water
• 1/8 tsp. salt
• 1/2 cup brown rice
• 2 large green onions (thinly sliced crosswise)
• 2 Tbsp. cilantro (finely chopped)

Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.)

In a medium sauce pan, heat the coconut milk, water, and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 35-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, stir in the green onions and cilantro.