Coconut Rice

Doesn't really taste a lot like coconut but has a great mild coconut and nutty flavor - it is the fat in the coconut milk that makes the rice better than plain.

2c jasmine rice
1c chicken stock
1c unsweetened coconut milk
1tsp salt
Chopped parsley or cilantro

Depending on the rice instructions, I usually do about half and half of the chicken stock and coconut milk - just sub for the water that the recipe calls for. Recipe also says to rinse and drain rice in cold water before cooking but I often forget this step and haven't noticed a difference in the final product.

Place stock, milk and rice in a saucepan over high heat and bring to a boil. Stir and reduce heat to lowest possible setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove pot from heat and let stand 10 minutes covered. Fluff with fork, add herbs to taste and serve.