Sweet Coconut Rice

This recipe came from a newsletter by yoga instructor Darshana Weill. We tried it for a Sunday breakfast and really enjoyed it. It is perfect for those cold, dreary weekend mornings when you really don't want to hurry out.

• 1 cup sweet brown rice
• ½ cup barley (or millet, oat groats or other crunchy grain
• 1 can coconut milk
• 1 ½ cups water (1 cup if using light coconut milk)
  

Rinse the rice (and possibly other grain). Place all ingredients in a saucepan.
Bring to a boil then lower to a simmer, cover and let cook for 55 minutes.



We sometimes add raisins & nuts at the end. Darshana suggested trying spices; mustard seeds, cumin seeds, fennel seeds, turmeric, curry, cumin (about 1 tsp of each), or a Bengal spice teabag. We haven't tried that yet.