Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

　　Active time: 10 min Start to finish: 35 min

　　

Ingredients

Makes 8 side-dish servings

　　2 cups long-grain rice

　　1 tablespoon unsalted butter

　　1 (13- to 14-oz) can unsweetened coconut milk

　　1 cup water

　　1 (3-inch) cinnamon stick

　　1/4 teaspoon salt

　　

Step 1

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

　　

Step 2

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

　　

Step 3

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

　　

Step 4

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.