Saturday, December 2, 2006

Coconut Rice

Copyright 2007, Robin Miller: Quick Fix Meals

14-ounce can light or regular coconut milk
1/2 cup reduced-sodium chicken broth or water
2 1/4 cups quick-cooking white rice
1/4 cup chopped cilantro
Salt and freshly ground black pepper

Combine the coconut milk and broth in a medium saucepan and bring to a boil. Add the rice, cover, and remove from the heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the cilantro, and season to taste with salt and pepper.

Storage Savvy:

Double the batch and freeze leftovers (in freezer bags) for up to 3 months. Thaw in the microwave for 2 to 3 minute son LOW, then reheat for 3 minutes on HIGH before serving

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