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Chinese Black Rice with Coconut Milk and Garlic

Updated February 23, 2016
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Cookbook

Going Wild in the Kitchen

Published by Square One Publishers

Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbage for a fine meal.

4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodtired

Taste and Texturelight, savory

Ingredients

  • 4 ounce can coconut milk
  • 1 cup water
  • Pinch of sea salt
  • 1 cup Chinese “forbidden” black rice, rinsed and drained
  • 2 cloves garlic, minced

Instructions

Bring the coconut milk, water, and salt to boil in a 4-quart pot.

Add the rice and garlic, reduce the heat to low, and simmer covered for 30 minutes, or until the liquid is absorbed. Adjust the seasonings, if desired.

Serve hot.

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