1 (14 oz) can light coconut milk
1/4 c water
1/2 t salt
1/2 t sucanut
1/2-1 t red pepper flakes
1/8 t turmeric
1 t finely chopped fresh ginger
sliced almonds (optional)
Combine all ingredients in saucepan, except the almonds, (if using). Stir well to combine (then don't stir again).Cook over medium heat, stirring until mixture comes to a boil. Immedietly reduce heat to low. Cover and cook about 20 minutes or until all liquid absorbed and rice tender. Fluf with fork.Then cover and let sit 5 more minutes. Top rice with almonds, (if using).
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