Coconut Rice with Brussels Sprouts from The Love and Lemons Cookbook from Cookie + Kate
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Make the sauce: In a small bowl, whisk together the tamari, garlic, lime juice, vinegar, sugar, water and chilies. Set aside.
Cook the rice (see notes for white rice instructions): If you're using brown rice like me, combine the coconut milk and 2 cups water in a medium pot. Bring it to boil over medium-high heat, but stay nearby because it likes to bubble over. Add the rice, stir, and reduce heat as necessary to prevent it from boiling over. Let the rice simmer away, uncovered, for 30 minutes, then strain off any excess liquid and return the rice to the pot. Cover the pot and let it rest for 10 minutes, then fluff with a fork and cover again to keep warm.