2 c short-grain rice 3 c water 1 3/4 c coconut milk pinch of coarse salt 2 tsp butter
Place all ingredients in pot. Bring to boil, reduce heat. Stir, then cover and simmer over low heat until rice is cooked, about 20 min. Put rice into individual molds and turn out on plates. Serve surrounded by shrimp or with seafood entrée..
Scott Cherry, Polo Grill Guest Chef
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