*  Exported from  MasterCook  *
 
                           Rice and Coconut Milk
 
 Recipe By     : Hugh Carpenter and Teri Sandison (1994)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Chopstix                         Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          rice
      1/4  cup           coconut milk
                         water
                         salt and pepper
                         chopped cilantro
 
 Rice:  long grain white, jasmine, or pearl -- not “minute” or “converted”
 
 Wash rice until the water remains clear.  Place rice in a 2-1/2 quart
 saucepan.  Add the coconut milk (quantity varies as per your likely).  Add
 cold water to cover the top surface of the rice by exactly 1 inch.  Bring to
 a boil, continue.  As soon as the top surface of the rice is no longer
 covered with liquid, cover the saucepan, turn the heat to the lowest setting
 and simmer/steam for 15 minutes.  Season with salt and pepper.  Garnish.
 
 Black and Decker type Steamer Enough for 2 servings
 Use “full” water bath level.  Put 1/2 cup washed rice in bowl.   Add 1/4 cup
 coconut milk to bowl.   Make up the difference with water (1/2 cup water in
 bowl).  Set timer for 35 minutes.
 Fluff with fork.  Season with salt and pepper and garnish with cilantro.
 Ref:  Fusion Cookbook 
 
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 from phannema@wizard.ucr.edu in S. Calif.

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