I love to serve this beautiful yellow rice with Thai food, and it makes a great lunch with the leftovers.
|1 cup||brown rice|
|1 tablespoon||Coconut Oil|
|1 (14-ounce) can||coconut milk|
|1/2 teaspoon||sea salt|
|1 teaspoon||finely chopped ginger|
|sliced almonds, for topping|
In a saucepan or rice cooker, add all ingredients except almonds. Stir to combine. Cover and cook 45 minutes, or until rice is done. Top with almonds and serve.
Source: Rose Turnbow