Yield: 2-3 servings
Time (Start to Finish): 30 min
½ cup white rice
¾ cup coconut milk
1 cup vegetable stock
1 Tbsp butter
1. In a pot, mix the coconut milk, vege stock, butter, salt and rice. Add a big ol pinch of salt
2. Cook on med heat until boiling, then lower the heat and simmer
3. Cook until the rice is soft, and keep stirring. If it runs low on liquid and is still uncooked, add a little more vege stock.
4. Should be creamy when done, like a risotto rice. Stay with it so it doesn’t stick to the bottom. Can also be done in a rice cooker
Rating: 4.5 strawberries
Notes: you can for SURE add spice to this rice, but I was serving it with left over red curry with chicken, so I wanted it to be mild, but compliment the food. It was PERFECT!! This rice is so creamy and delicious, light and would just go with anything! Id add a little sugar and serve it with fruit for dessert, or in a soup, or with shrimp. It is such a classic side dish. I made this after a long rainy sleepy work filled day, and it really took no time to make. A ricecooker would have been an epic idea, but a pot and the stove is just lovely. Enjoy!!! And I miss you Sarah!!! Thanks for the leftovers! Oh, and you can use chicken stock if you want, or just water.