Serve this delicious rice with grilled, baked, or sautéed tempeh. I adapted the recipe from one given on the USA Rice Federation website.
1 (13.5-ounce) can lite coconut milk
1 teaspoon sea salt
1 cup long grain brown rice
1/2 cup golden raisins
1 cup chopped pineapple (fresh or canned, 1/4-inch chunks)
1 cup unsweetened coconut flakes, toasted
1 cup sliced scallions
2/3 cup finely chopped parsley
1/3 cup chopped red pepper (1/4-inch dice)
2 tablespoons finely chopped fresh ginger
Pinch cayenne pepper, optional
Pour the coconut milk into a saucepan. Add 1 cup of water and the salt and bring to a boil. Stir in the rice and the raisins. Return to a boil; then reduce heat to very low and cook, covered, 45 to 55 minutes, or until the liquid has been absorbed. (Resist the urge to stir the rice: to check if the liquid has been absorbed without stirring, tilt the pan to the side.) Let the rice stand for about 5 minutes and then fluff with a fork to separate the grains.
Toss in the remaining ingredients. Season to taste with more salt and a pinch of cayenne pepper, if you wish. Serve warm.
Makes 4-6 servings.
