This simple, tasty rice is a great side dish for Indian food (see my Coconut Curry Chicken recipe).
2 cups basmati rice
1 14 oz. can coconut milk
6 oz. water
4 scallions, thinly sliced
toasted sliced almonds
- Heat oil in pan. Add rice and toast for about 3-4 minutes.
- Add coconut milk, water and salt. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
- Remove lid, fluff with fork, and add scallions. Cover for another 5 minutes
- Serve topped with sliced almonds