Coconut Rice

Makes 10 servings

• 1 tablespoon vegetable oil
• 2 cups long-grain white rice
• 4 cups water
• One 13-ounce can unsweetened coconut milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat the oven to 350°F.

2. Heat the oil in a medium ovenproof saucepan over medium heat. Add the rice and cook, stirring, until it is coated with oil and heated through, about 1 minute.

3. Add the water, coconut milk, salt, and pepper. Place the lid on the pan and bring to a simmer over medium heat.

4. Transfer the pan, with the lid on, to the oven and cook until the rice is tender, 12 to 15 minutes.

5. Remove the pan from the oven and allow the rice to rest, covered, for 5 minutes. Use a fork to gently stir the rice and separate the grains before serving.

What Is Long-Grain Rice?

There are lots of different kinds of rice, and some of them have longer or shorter grains (see page 99). Short-grain varieties require less cooking liquid and have the most starch. Long-grain rice needs more liquid to cook and has less starch. Brown rice contains the outer coating, called the bran, and takes up to twice as long to cook, regardless of its size.