Instructions: Put oil in a 10 inch skillet, preferably non-stick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.

Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add 1 cup hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.

At this point, rice should be nearly tender. If not, add another 1/2 cup water and let it boil away, stirring once or twice. Add tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. Garnish with cilantro, basil or scallions and serve.

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