½ cup white basmati rice
1 14-oz. can coconut milk
¼ cup water
pinch sea salt
¼ cup cane sugar or maple syrup
1 teaspoon vanilla
- In a medium-size, heavy saucepan, combine all ingredients except vanilla. Place saucepan over high heat and bring to a boil. Reduce heat to low and simmer until the rice is tender, about 25 minutes, stirring frequently.
- Remove from heat and stir in vanilla. Can be served warm or chilled. Delicious with fresh seasonal fruit such as berries or peaches. Serves 2 – 3.
3 stalks rhubarb, washed, chopped
1/3 – 1/2 cup cane sugar, depending on how sweet you want it
1/2 cup water
Add water and sugar to a saucepan, turn heat to medium high and stir to dissolve sugar. Add the rhubarb and bring to a boil. Cook and stir until rhubarb begins to break down and thicken, about 8 minutes. Remove from heat and let cool. Can be served warm or cold.