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Coconut Chile Rice
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- #28873
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup long grain rice
1 can (15 ounce size) coconut cream
1 chile pepper, seeded and chopped
directions
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.
nutrition data
Nutritional data has not been calculated yet.
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