Coconut Chile Rice

Place the rice in a medium saucepan over medium-high heat. Slowly stir in the coconut cream and chile pepper. Cover the pan and bring to a boil.

When boiling, reduce the heat to a simmer and let the rice cook, stirring occasionally, until tender and all the liquid has been absorbed, about 20 minutes.

Serve hot.

cook's notes

If the rice isn't tender by the time the liquid is absorbed you can add a little water and let it cook longer.