This is a gentle, aromatic rice cooked entirely in coconut milk, built from what's on the shelf. The guar gum thickens as it simmers, giving the grains a subtle sauce that needs nothing else but garlic and ginger to taste right on a tired night.

Serves 2. 35 minutes, 5 at the stove.

About 1240 calories a serving, 16 g protein, 134 g carbohydrate, 75 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic and 1 tablespoon fresh ginger. Heat 1 tablespoon oil in a pot over medium heat, add the garlic and ginger, and cook until fragrant, about one minute.
2. Pour in the full can of coconut milk and add 1 cup rice, stirring to coat the grains in the coconut. Add 1 teaspoon salt and bring to a simmer.
3. Lower the heat, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Let it sit off heat for five minutes before uncovering.25 min
4. Slice 2 green onions and scatter them over the top. Divide between two bowls and serve warm.

Note Swap the coconut milk for broth and cook the same way if you need a lighter grain. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a simple salad or stir-fried greens on the side.