2 cups chicken stock, preferably homemade
1 can of coconut milk
1 ¾ cups of uncooked, parboiled rice*
1 tsp salt
Bring broth of coconut milk to a boil in a large saucepan. Stir in rice and salt. Cover, reduce heat to low and simmer for 20 minutes or until liquid is absorbed and rice is tender. Makes 4 cups.
*Parboiled rice is an especially good source of resistant starch (great for healing the gut) when it has been cooked and cooled. Make this ahead of time, then keep it in the fridge until you're ready to eat it - now it's delicious AND beneficial!