Saw this at the demo booth at Trader Joe's the other day, except steamed long grain jasmine rice was used. The rice, when made this way, would complement a curry dish pretty well.
Ingredients
1 c. short grain brown rice, rinsed and drained
1 can (14 oz) coconut milk
Directions
In a heatproof bowl, combine coconut milk and brown rice. Stir to distribute liquid and grains of rice. Cover with a lid or aluminum foil. Bake for an hour at 375 degrees F. When the rice is done, fluff with a fork. If the rice looks a little runny, like there is still too much liquid, simply let the rice sit in the oven to cool. The rice will eventually absorb the excess liquid.
