Coconut rice

This rice was perfect with the chicken satay and the sauteed sugar snap peas. Making coconut rice isn't much different from making your usual plain rice. All it entails is to substitute some of the water for light coconut milk. Just for fun I toasted some coconut as a garnish on top.

Coconut rice
2 cups long-grain rice (I used Basmati)
1 can (14 oz/about 4 1/2 dl) light coconut milk (Shake well!)
1 cup water
1 cinnamon stick (optional)
2  T cilantro, roughly chopped

In a medium saucepan, over high heat, let water, coconut milk and cinnamon stick come to a boil. Add rice. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick. Fold in the cilantro.

Recipe by, For the love of dinner, 2011