Steamed Brown Rice With Coconut And Ginger - cooking recipe

Ingredients

2 cups brown rice, rinsed
1 (14 ounce) can coconut milk (can use reduced-fat)
2 3/4 cups chicken stock or 2 3/4 cups water
4 teaspoons gingerroot, minced
1 teaspoon salt
1 pinch pepper

Preparation

In a pot with a tight-fitting lid combine all ingredients.
Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
When rice boils, cover pot and reduce heat to low.
Cook for 45 minutes (do NOT uncover or stir).
Remove from heat and let sit with lid on for 10 minutes.
Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 30 minutes at 50% power. Let sit with lid on for 10 minutes.