COCONUT BROWN RICE ENJOY DAN:

                       COCONUT BROWN RICE by CHEF DAN:

Serves 4

INGREDIENTS:

2 cup brown basmati rice

1 (19.5 Oz) can Mae Ploy Coconut Milk

1 tablespoon lime juice

2 tablespoon coconut oil

1/2-teaspoon EACH curry blend, Tandoori masala, powder ginger and salt

1 teaspoon Seasoned Black Pepper

1 tablespoon dry shredded coconut

SOAKING THE RICE:

1.   Soak the rice in 4 cups of cold water.

2.   Let sit 1 hour or more.

3.   Then pour the rice into a strainer, draining out all the water.

COOKING THE RICE.

1.   In a stock pot pour in the rice.

2.   Add coconut milk and next 7 ingredients.

3.   stir it all well.

4.   Add 3-1/2cup fresh cold water.

5.   Stir it all one more time.

6.   Bring to a boil, close the lid an immediately reduce heat to low.

7.   Allow to cook for about 1 hour or until the coconut-water has been absorbed by the rice.

8.   When all (or nearly all) of the coconut-water is gone, turn off the heat.

9.   All ow rice to sit for and 5-10 minutes.

10.                Fluff the rice with chopsticks.

11.                Top with toasted shredded coconut.

TOASTING SHREDDED COCONUT.

1.   In a dry fry pan roast 2 tablespoons shredded coconut until browned.

ENJOY DAN:                               THE FRUGAL CHEF!!