From Cook This Now by Melissa Clark
1 (13.5 ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
3/4 cup frozen peas
Pour the coconut milk into a liquid measuring cup. Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice. Bring the liquid just to a boil and add the salt.
Reduce the heat and allow the rice to simmer until the liquid has been absorbed and the rice is tender, 45 minutes to an hour. Stir in the peas during the last 2 minutes of cooking. If the rice is tender but there is still liquid in the pan, remove the cover and simmer on high heat until the liquid evaporates.
Fluff well before serving.
1 (13.5 ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
3/4 cup frozen peas
Pour the coconut milk into a liquid measuring cup. Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice. Bring the liquid just to a boil and add the salt.
Reduce the heat and allow the rice to simmer until the liquid has been absorbed and the rice is tender, 45 minutes to an hour. Stir in the peas during the last 2 minutes of cooking. If the rice is tender but there is still liquid in the pan, remove the cover and simmer on high heat until the liquid evaporates.
Fluff well before serving.
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