A few days, I extolled the virtues of a favorite food of mine: brown rice. Though I adore it plain, I also like to jazz it up from time to time.  Last yeat I discovered the joys of coconut brown rice, and it’s since become a staple in my fall/winter diet. It’s creamy and delicious — you’d never guess it was actually healthy.


1 cup short grain brown rice
1 can coconut milk
3/4 c water
1/2 onion, chopped
salt to taste

In a medium pan, combine coconut milk and water and bring to a boil. Add chopped onion and rice. Reduce heat to low, cover, and cook for 45 minutes. Turn off heat and allow to sit for 5-10 minutes. Stir in salt, to taste.