Yellow Coconut Rice

      This recipe, loosely inspired by Thai cooking, produces delicious rice that needs no butter or soy sauce.

     1 can (13.66 fl. oz.) coconut milk (See Coconut and Milk in the Glossary)

     2 c. chicken broth (See Broth in the Glossary)

     1 clove garlic, minced

     2 Tb. freshly squeezed lemon juice or lime juice (See Juice in the 

          Glossary)

     1 tsp. cumin (See Spices in the Glossary)

     1 tsp. turmeric (or a few strands of saffron if you prefer) See Spices in 

          the Glossary

     pinch of red pepper (See Spices in the Glossary)

     salt (See Salt in the Glossary)
     2 cups white jasmine rice (See Rice  in the Glossary) 

     Put the coconut milk, chicken stock, garlic, lemon juice and spices in a medium-sized pot (i.e., a pot that is not too much larger than the amount of rice it is going to contain). Taste the liquid and decide whether and how much salt to add (this will depend on the amount of salt in the stock). Bring the liquid to a boil and add the rice. Bring it back up to a boil, then turn the heat down and simmer for 10-15 minutes, until there is no unabsorbed liquid on the bottom of the pot. Turn off the heat and leave the rice on the burner for another 10 minutes or so to steep. Garnish with sliced green onions, chives and/or chopped cilantro if you like.