*  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.