Coconut Rice

• 1 12 cups brown rice or 1 12 cups white basmati rice
• 1 cup coconut milk
• 2 pinches saffron threads (optional)
• 12 teaspoon turmeric
• 34 teaspoon sea salt
• pepper
• 4 slender scallions, including the greens, thinly sliced
• 13 cup sesame seeds (can use a mixture of black and white)

1. Rinse the rice.
2. Bring 2 cups water and the coconut milk to a boil with the saffron and turmeric.
3. Add the rice and 3/4 teaspoon salt, cover the pan, and cook over low heat until the rice is done, in about 20 minutes.
4. Using a fork, gently toss in the scallions, season with pepper.
5. Scatter the sesame seeds over the rice the toss again.
6. use the rice hot from the pan, pressing it into a cup first, then unmolding it or simply scooping the rice onto the plate.

brown rice, coconut milk, saffron threads, turmeric, salt, pepper, scallions, sesame seeds

Taken from www.food.com/recipe/coconut-rice-515857 (may not work)