Recipe information
Yield
serves 4 to 6
Ingredients
1 1/2 cups white rice
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon vegetable oil
1 1/2 cups water
3/4 cup coconut milk
Preparation
Step 1
Rinse and drain the rice. In a saucepan on medium-high heat, sauté the rice, turmeric, and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the liquid absorbed, 15 to 20 minutes.
Serving & Menu Ideas
Step 2
This sweet rice perfectly complements West Indian Red Beans (page 69), Sesame Tofu with Spinach (page 56), or Spicy Potatoes & Spinach (page 45) with Cranberry Chutney (page 231) on the side.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
