Coconut Rice

• 2 cans unsweetened coconut milk, 3 to 4 cups
• 1 1/2 cups rice, preferably jasmine
• Salt to taste

1. Combine coconut milk and rice in a saucepan, and bring to a boil over medium heat, stirring occasionally.
2. Add some salt, reduce heat to low, and cover.
3. Cook for 10 minutes, stirring occasionally to make sure the rice does not stick or burn.
4. Uncover, and continue to cook, stirring, over low heat until rice is tender and mixture is creamy.
5. If liquid evaporates before rice is done, stir in water, about 1/2 cup at a time, and cook until done.

unsweetened coconut milk, rice, salt

Taken from cooking.nytimes.com/recipes/6392 (may not work)