Coconut Rice

Makes 4 side-dish servings

1 cup uncooked long or medium-grain rice
3/4 cup water
3/4 cup unsweetened coconut milk (about half of a 14 oz can)
pinch of salt

In a medium-size saucepan, combine the rice and water and bring to a boil over medium-high heat. Add the coconut milk and salt, stir, lower the heat to low, cover. Cook at a simmer for 12 minutes, without lifting the lid. Turn off the heat and leave the rice alone for 10 minutes.

Serve hot, with Braised Winter Squash with Black Bean Sauce & Bok Choy

To read the review for The Meat Lover’s Meatless Cookbook, please click here

From the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.