- 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
- Heat water and rice in a medium saucepan. Add corn, carrots, scallions, margarine, coconut milk and seasonings.
- Simmer, covered, until rice is cooked and liquid is absorbed. Remove thyme sprigs and serve.