Ingredients
|
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.