Simple and delicious, thank you Kim, loved that sweetish coconut flavour even though I'm not a big lover of coconut. Thank you for a nice change to a staple grain in our home, made for Spring PAC 2013
This is delicious and very easy to throw together! I used brown rice, and cooked it with unsweetened fine-flake coconut but garnished with angel flake sweet coconut. This goes well with tofu marinated in Thai peanut sauce and spinach cooked in coconut milk for a complete vegan balanced meal!
Wow! This is easy to make and delicious! I used basmati brown rice (increasing the water to 2 1/2 cups and cooking time to 40 minutes) and served with the roasted eggplant. I will definitely make this again! Reviewed for Veg*an Swap, April 2010