This stuff is great. I’ve started making it like once a week. It’s all rich and filling. I’ll have some with my curry or whatever, then I have plenty of leftovers to nibble on. It goes great with Siracha on it’s own, or random leftovers like these spicy black beans. The other day I heated up some of the Beyond Meat Chicken Strips, diced them up, tossed it on top of the rice, and of course covered in Siracha. Awesome.
Rinse rice until water runs clear. I like to use calrose rice, but you can use something like jasmine rice. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to boil, then reduce heat to low and cover with lid. Cook 22 minutes. At 22 minutes check to make sure all liquid is cooked out. If not cook about three minutes longer.