Ingredients

serves 4 to 6

　　1 1/2 cups white rice

　　1/2 teaspoon turmeric

　　1/2 teaspoon salt

　　1 teaspoon vegetable oil

　　1 1/2 cups water

　　3/4 cup coconut milk

　　

Step 1

Rinse and drain the rice. In a saucepan on medium-high heat, sauté the rice, turmeric, and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the liquid absorbed, 15 to 20 minutes.

　　

Serving & Menu Ideas

Step 2

This sweet rice perfectly complements West Indian Red Beans (page 69), Sesame Tofu with Spinach (page 56), or Spicy Potatoes & Spinach (page 45) with Cranberry Chutney (page 231) on the side.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.