A warming coconut broth built on the light milk from the shelf, stretched with stock and rice into something that feels like supper on a cold night. The coconut milk is the backbone here, whispered rather than shouted, so it moves quickly from stovetop to bowl.

Serves 2. 25 minutes, 12 at the stove.

About 1900 calories a serving, 151 g protein, 78 g carbohydrate, 110 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a pot over medium heat. Dice 1 small onion and mince 2 cloves garlic, then cook them in the oil until soft and fragrant, about 3 minutes, stirring often.3 min
2. Pour in 1/2 cup rice, stir constantly for 1 minute to toast it lightly, then add the coconut milk from the can and 4 cups stock.
3. Bring to a boil, then reduce heat and simmer gently until the rice is nearly tender, about 15 minutes, stirring once halfway through.15 min
4. Tear or chop 3 oz fresh spinach or chard into bite-sized pieces and stir them into the broth until wilted, about 1 minute. Taste and season with salt and pepper.1 min

Note Swap the greens for any tender vegetable on hand or omit them if the cupboard is bare. Leftovers keep four days, covered, in the fridge and reheat gently with a splash of stock. Serve as is or with a squeeze of lime and a drizzle of sesame oil on the side.