2 cups uncooked brown rice
1 cup full-fat coconut milk
1 1/2 cups water
1 teaspoon fine grain sea salt
1 fresh fig leaf, unsprayed
to serve: lots and lots of shredded scallions, toasted pepitas, sliced dried figs, and pan-fried tofu
Start by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat a few times.
To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir once or twice to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, place the fig leaf on top of the simmering rice, and cover the pot tightly with a lid. Simmer until the grains are tender, the timing will differ based on your rice, but typically 45 minutes to an hour. Remove from heat, and allow to sit for ten minutes or so. Fluff with a fork, and your rice is ready to serve.
Serve topped with any or all of the following: lots and lots of shredded scallions, toasted pepitas, sliced dried figs, and pan-fried tofu.
Serves 4 to 6.
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