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Coconut Rice

Serves six

One 14-ounce can coconut milk
1 1/2 cups jasmine rice
1 cup unsweetened shredded coconut
1 tsp. salt

Combine 1 cup water, the coconut milk, rice, shredded coconut and salt in a heavy-bottomed saucepan with a tight-fitting lid. Place over a low flame. Bring to a simmer; cook, covered, very gently for 20 minutes.

Remove from heat; let stand 10 minutes. Fluff with a fork before serving.

Recipe excerpted from The Ethical Gourmet by Jay Weinstein (Broadway Books, 2006).