Coconut Rice

This recipe came about by way of excess.
I had a large supply of dried cranberries and some coconut milk on hand following an event.  First I decided to cook some rice in coconut milk instead of water. Once the rice was cooked the flavour was pleasant but it still lacked something. The cranberries alone would be too sweet so I continued looking around. In the refrigerator I happened upon a couple stalks of escallions. The rest is a delicious memory.


1 cup rice
1 – 13.5 ounce can Coconut milk
½ cup water
½ teaspoon salt
¾ cup dried cranberries
1 stalk escallion, chopped small

Combine rice, coconut milk, water and salt in a medium saucepan. Cook over medium heat for 15 minutes, until liquid is absorbed and rice is cooked. If grains are still hard, add 2-3 tablespoons of water reduce heat to low, cover pot and let simmer for 5 more minutes. Use a fork to fluff the rice. Stir in cranberries and scallions

The savory bite of the escallions gives the fragrant creamy coconut rice just the right balance. Serve with a spicy chicken or fish entree and some fresh steamed vegetables.
Coconut Rice with Fried plantains, Sauteed Zucchini and Mango Habanero WingsCoconut rice II


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