1 cup brown rice, rinsed (if desired)
2 cups coconut milk
1/4 cup shredded coconut, optional
1/4 cup slivered almonds, divided
1. Preheat oven to 350 degrees F. Place rice, coconut milk and shredded coconut (if using) in a saucepan. Stir briefly.
2. Place saucepan over high heat and bring to a boil. Cover with a tight fitting lid then lower heat to a simmer. Cook rice for about 25 minutes. After that, check the rice periodically to see if it is tender.
3. While the rice is cooking, place the slivered almonds on a sheet pan and bake for 5-7 minutes or until toasty brown and fragrant.
4. When the rice is cooked to your desired tenderness, fluff it with a fork and sprinkle in about 1/2 the almonds. Add the rest of the almonds to the top of the rice, to serve.
This goes great with many ethnic foods and doesn't need additional oil as there is plenty of fat in the coconut. I also don't think it needs salt or pepper as it can interrupt the subtle sweetness of the rice. You may find that cooking times for the rice will vary and need to adjust accordingly. I pull my rice cooker out for this as well, making 2 or 3 times this amount and freezing it for a quick side dish or bed for an entree. Enjoy!
Source of recipe: I wrote this recipe.