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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal. Active time: 10 min Start to finish: 35 min Ingredients:
2 cups long-grain rice |
1 tablespoon unsalted butter |
1 (13- to 14-oz) can unsweetened coconut milk |
1 cup water |
1 (3-inch) cinnamon stick |
1/4 teaspoon salt |
Directions:
1. Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
2. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
3. Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
4. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
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