recipe: brown rice coconut milk recipe

I fondly remember a coconut milk rice dish that a previous roommate had, and regret never getting the recipe.  I prefer brown rice over white rice because it has more nutritional value, and also carries a better flavour.  I did a search for a recipe the other day and found one here.  It turned out pretty well.  I used the rice cooker instead of making it in a pot (having grown up with a rice cooker, I'm pretty lousy at having the patience to make it in the pot...I usually end up burning it).  Brown rice usually takes awhile to cook, so I had it going in the rice cooker an hour before I needed it to be ready. 

Ingredients:

• SERVES 3-4 as a Side Dish
• 1+1/2 cups brown jasmine or basmati rice
• 2 cups good-quality coconut milk (preferably regular, not 'lite')
• 2 cups water
• 1/2 tsp. salt
• 2+1/2 Tbsp. dry shredded coconut (baking type)
• 1 Tbsp. coconut oil, or other vegetable oil

Preparation (with a rice cooker):

1. Take the metal pot out of the rice cooker and place it on the stove on low heat.  Put the coconut oil in, until it has melted. Swirl the oil around the bottom until it is evenly coated.  (Don't forget to wear over mitts)
2. Add the rice, coconut milk, water, salt, and shredded coconut. 
3. Turn the slow cooker on and let it do it's thing (it will probably take close to an hour)
4. Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut (as pictured here). ENJOY!