A weeknight risotto made from coconut milk drink and staples, cooked in one pan. The coconut and garlic make a light, slightly sweet broth that coats the rice and feels like something more than it is.

Serves 2. 35 minutes, 10 at the stove.

About 1360 calories a serving, 18 g protein, 162 g carbohydrate, 75 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 garlic cloves and dice 1/4 onion. Heat 1 tablespoon oil in a wide pan, cook the garlic and onion over medium heat until fragrant, about 2 minutes.
2. Stir in 3/4 cup rice and toast for 2 minutes, stirring often, until the grains are opaque at the edges. The rice will smell nutty when it is ready.2 min
3. Pour in the entire carton of Goya coconut milk drink and 1 cup water or broth. Add 1/2 teaspoon salt. Stir once, bring to a bare simmer, and cover.
4. Cook covered for 18 to 20 minutes, without stirring, until the liquid is absorbed and the rice is tender. Taste a grain to check doneness.20 min
5. Turn off the heat and let sit covered for 2 minutes. Fluff with a fork, taste, and adjust salt and pepper. Squeeze fresh lime over each bowl before serving.

Note Swap the water for chicken or vegetable broth if you have it, or add a splash of fish sauce to deepen the flavour. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with steamed greens or a sharp green salad to cut the coconut's sweetness.