Cartagena-style Rice

Cartagena-style Rice

A tasty and easy side dish.
Direct from "The South American Table" by Maria Baez Kijac.
As long as you do not have any issues/dislikes of coconut I see no reason to skip this recipe.
Soooo good.

Ingredients

• 2 cups of long grain rice (I used jasmine)
• 1 can coconut milk, unsweetened, 14oz
• 1 1/2 cups of water 
• 1 Tbs sugar 
• 1 tsp salt 

Directions

1. Combine all the ingredients in a heavy sauce pan.
2. Bring to a boil - reduce heat to a low simmer - cover and cook until the rice is done (15-35 minutes, depending on the type of rice you choose to use)
3. Once the rice is soft, remove from heat, fluff with a fork - serve and eat warm!

Yum.