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eat, drink & be vegan Publisher: Arsenal Pulp Press, Limited © 2007 by Dreena Burton ISBN: 1551522241

Reprinted with permission from the author, Dreena Burton.

Coconut-Lime Basmati Rice (p. 157)
Makes 4 servings | Wheat-Free

This is one of my favorite side dishes, particularly with spicy entrées. Light coconut milk gives a subtly rich taste, and the hint of lime adds a tangy acidity. Serve with Sweet & Sour Chipotle Tempeh with Sweet Potatoes (page 147), Orange Sesame Tofu, or Zucchini Chickpea Tomato Curry (page 151).

Ingredients

• 1 cup dry brown basmati rice
• 1 can (13 1/2 oz/400 ml.) light coconut milk
• 1/2 cup water
• 2 - 2 1/2 Tbsp. freshly squeezed lime juice (zest limes before juicing, see below)
• 1/4 tsp. sea salt
• 1 1/2 tsp. lime zest
• lime wedges (for serving)

Directions

In a saucepan, combine rice, coconut milk, water, lime juice (start with 2 Tbsp.) and salt. Bring to a boil on high heat, stir, then reduce heat to low, cover, and cook for 35-45 minutes, until liquid is absorbed and rice is cooked through. Turn off heat, stir in lime zest, and let sit for 4-5 minutes. Taste test, add additional lime juice if desired, and serve with lime wedges to squeeze on individual portions.

Cook's Notes

If needed, have 1-2 Tbsp. boiled water on hand to moisten rice as it sits before serving.