I made this for dinner the other night, to accompany a lentil dish. I had wanted to try another brown rice risotto recipe that I have but was out of short brown rice, so I tried this recipe instead. The recipe comes from The Complete Whole Grains Cookbook.
1 1/2 C coconut milk (I used light)
1 C water
1 stick cinnamon, about 2 inches long
1 C brown basmati or brown long-grain rice, rinsed and drained
1. In a saucepan over medium-high heat, bring coconut milk, water and cinnamon stick to a rapid boil. Stir in rice and return to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
I just threw everything into my rice cooker and hit cook.
Makes 4 servings.