Instructions: Shake the coconut milk before opening. Stir the coconut milk, water and salt together in a 3- to 4-quart saucepan and bring to a boil over high heat. Stir in the rice and return to a boil, stirring constantly. Cover, reduce the heat to low, and cook until the rice is tender and the moisture is absorbed, about 20 minutes, stirring frequently.

This recipe yields 4 servings.

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