steamed spinach with coconut ricerating:
1 x 400ml tin of coconut milk
400g long grain rice
2 tbsp olive oil
4 tbsp soy sauce
4 handfuls of baby spinache, washed
place coconut milk in a pan and top up with enough water to cook the rice. Bring to the boil, add a pinch of salt and the rice. Cook until rice is tender, then drain in a colander. Pour a little more water into the pan, put it back on the heat. Place the colander over the pan and simmer the water to steam the rice, making it light and fluffy. Place in warm serving bowl, add soy sauce and olive oil, and stir in the spinach. The heat fro the rice will cook the spinach in minutes.
This looks delectable. I might try adding a small handful of unsalted cashew nuts to the rice shortly before the end of cooking time.