Indonesian Coconut Rice

Serves 6 to 8

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3 cups coconut milk
1 1/2 cups Blue Ribbon® White Rice
1/2 tsp salt
1 bay leaf
1/2 tsp ground coriander powder
1 cup cooked garbanzo beans
freshly ground black pepper

Cooking Directions

Bring coconut milk to a gentle boil in a 2-quart saucepan. Add rice, salt, bay leaf and coriander. Stir, reduce heat to simmer and cook for 20 minutes, or until rice is tender and liquid is absorbed. Remove bay leaf and fold in beans and freshly ground black pepper.
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