Seasoned Rice


  • 1/4 pint or 125 ml coconut milk
  • 1 lb. brown rice
  • 5 c. water
  • 4 oz. carrots, finely chopped
  • 3 oz. vegan margarine
  • 2 scallions, chopped
  • few springs of thyme
  • 1/2 c. sweet corn
  • salt and pepper to taste
  • 1 tsp. turmeric


  1. Heat water and rice in a medium saucepan. Add corn, carrots, scallions, margarine, coconut milk and seasonings.
  2. Simmer, covered, until rice is cooked and liquid is absorbed. Remove thyme sprigs and serve.
Browse Cook(s): Susanne Kirlew

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.