Wednesday, April 1, 2009

Rice with creamy coconut milk

2 cups white rice, short grain
4 cups water, cold
1 cup evaporated skim milk
1/2 teaspoon coconut essence
1/2 teaspoon cayenne pepper
1 tablespoon margarine
pinch salt

1. Boil water in a medium size saucepan.
2. Add rice and simmer until rice is soft (approximately 15 - 20 minutes).
3. Do not drain any remaining water.
4. Mix in coconut milk, butter, cayenne pepper and salt.
5. Blend together until desired consistency.
6. Serve warm.

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