From Vegan With a Vengance:
2 cups jasmine rice
13.5 oz coconut milk
1 cup water
1 cinnamon stick
1/4 tsp salt
zest of 1 lime
1/2 cup shredded coconut (unsweetened)
Add everything but the shredded coconut and lime zest to your pot. Bring to boil, lower heat, cover, ans simmer ~20 minutes. When cooked, add the lime zest, mix, remove from heat, cover, and let sit ~10 minutes. Toast the coconut over medium/medium-low heat. To serve, remove the cinnamon stick and sprinkle the toasted coconut on top.
I like this. I used more shredded coconut because I like coconut and I used brown basmati instead of jasmine because, at this point, I only stock brown basmati. It undoubtedly made it chewier and less subtle, but still worked well. Remember, if using brown rice, you’re going to have to cook it longer.
I didn’t do this in my rice cooker—I’m not sure how that would affect the outcome or if it would ruin the machine. But cooking rice on the stove isn’t that big of deal.
I had jerk seitan with this, and it was a mighty fine combination.