When I made the spiced chicken, I made some coconut rice to go with it. I understand that in theory when you have very few ingredients in a recipe, you should use the best ingredients you can find. Then, there's life where you need dinner on the table in 30 minutes and there just isn't enough of you to make several time consuming recipes at once. I chose to use 5-minute rice, and it was delicious!
2 Cups White 5-Minute Rice
1 Cup Lite Coconut Milk (found in the Asian food aisle)
1 Cup Water
1 Tbsp sugar
Salt - to taste
- In a sauce pan bring milk and water, sugar, and salt to a boil.
- Remove from heat and add rice.
- Let stand for 5 minutes and then fluff with a fork. I usually add it back to the cooling eye to cook off more of the liquid if there is some left over in the rice.
Yeilds 4 servings.